The Lady and Sons Chicken Pot Pie

One of the best comfort foods is Chicken Pot Pie.  It is such a song of the south on a crisp fall day, or winter night.  Frankly it is good anytime in my book!  My mother never made Chicken Pot Pie, so I never had it growing up.  My first experience with it was probably in college in the cafeteria. From then on it was love at first taste. Paula’s Chicken Pot Pie is one of the best ever.  This is thicker than Pot Pies I have normally had.  The buttery crust paired with cheese and chicken make this dish a winner.  My friends Stephen and Jill enjoyed this dish with me along with making a photo just like the book!  We all had seconds!

The Lady & Sons Chicken Potpie pg 168

1 cooked chicken                           Pastry
1 can Cheddar Cheese soup          3 cups all purpose flour
1 can cream of celery                    1 teaspoon salt
!/2 cup whole milk                        1/4 baking powder                  
1 med. onion chopped                   3/4 cup solid shortening
10 ounces frozen peas                   1/4 cup ice cold water
3 carrots                                        butter
salt                                                
Pepper                                         
                                                      
Take the skin off and pull the chicken off the bone and rough chop

 

Heat the soups and milk, Stir in the chicken onion, peas, carrots salt and pepper and bring to a boil.

 

 

 

 

For the pastry.  Sift all the dry ingredients together.  Cut in the shortening. Sprinkle with 1 or 2 tablespoons of water and gently take a fork and push dough to the side until dough is moistened then form into 2 balls.

 

Flatten one ball and roll out to about 1/8 inch thick to fit a dip dish pie plate and fit to the pan.  Then fill with chicken pot pie mixture. 

 

Roll out the second ball to about 1/8 inch thick and cut into half inch strips and lay over pie in a lattice style.  Top with butter and bake until golden brown about 40-45 minutes.