Homemade chicken pot pie

I got this recipe from a lady at church's blog and adapted it a little. She adapted it from a Better Homes & Gardens recipe. It's yuuuuuummmmy!!! This was my first time making a totally from scratch pot pie and we were all very pleased with the results!!


Chicken Pot Pie

INGREDIENTS

Pastry for 2 pie crusts (recipe below)
1-2 small potatoes, cubed (optional, but recommended)
10 oz. frozen mixed veggies (or the equivalent of fresh veggies)
1/2 cup chopped onion
1/4 cup margarine or butter
1/3 cup all purpose flour
1/2 tsp salt
1/2 tsp thyme
1/8 tsp pepper
2 cup chicken broth
3/4 cup milk
3 cup cooked chicken, cubed (2 boneless chicken breasts)
1 Tbsp dried parsley


DIRECTIONS

Prepare pastry for double crust pie; chill in refrigerator.

Cook veggies to fork tender. If frozen, microwave to thawed. For the potato and any other fresh veggies, cook till fork tender (saute, microwave, boil, whatever).

In a medium saucepan, cook onion and butter till onion is tender.

Stir in flour, salt, thyme and pepper. Add chicken broth and milk all at once. Cook and stir till thickened and bubbly.

Stir in drained veggies, chicken, and parsley. Cook till bubbly.

Assemble 1 pie crust in a 2 qt. pie pan or baking dish.

Pour mixture onto pie crust. Place 2nd pie crust on top and flute edges of pastry and cut slits in top for steam. Brush top crust with melted butter.

Bake at 450° oven for 12-15 minute or till golden.



Pie Crust Double

INGREDIENTS

2 cups all purpose flour
1/2 tsp salt
2/3 cup shortening
6-7 Tbsp ice cold water


DIRECTIONS

Stir together flour and salt.

Using a pastry blender or food processor, cut in shortening till pieces are pea-sized.

Pastry blender:
Sprinkle 1 T. of water over part of the mixture; gently toss with a fork.
Push moistened dough to side of bowl. Repeat, using 1 T. of water at a time, till dough is moistened.

Food Processor:
Turn on to low setting.
Through feed tube, add water until pastry forms a ball. Turn off immediately.

Divide dough in half. Form each half into a ball.

Flatten into a 6" disc and wrap in plastic wrap.

Put dough in the fridge for at least 30 minutes to chill. (At least an hour would be better)

On a lightly floured surface, dust the top of the dough and rolling pin with flour. Roll from center to edges into a 12" circle.

To transfer pastry, wrap it round the rolling pin; unroll into a 9" pie plate, being careful not to stretch pastry. With a table knife, trim pastry even with pie plate.

Put filling in pie crust.

Roll remaining dough into a 12" circle. Cut slits in the center to allow steam to escape while baking.

Place pastry on top of filling; trim to 1/2" beyond edge of plate. Fold top pastry under edge of bottom pastry and slightly flatten. Crimp edge of pastry as desired. Brush top with melted butter or egg wash.

Bake as directed in the individual recipe. Cover crust edge with foil during last 10 minutes to prevent over browning.