Chicken Pot Pie with Homemade Pastry

This is a hands-on chicken pot pie - the kind that takes time and rewards it.

Ingredients:

​Pastry:

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1/4 teaspoon baking powder

• 3/4 cup Crisco shortening

• Ice Water

Filling:

• 1 - 10 3/4oz can condensed Cheddar Cheese soup

• 1 - 10 3/4oz can condensed Cream of Celery soup

• 1/2 cup milk, or more for creamier

• 1 - Whole, cooked, Rotisserie Chicken, meat pulled from bones 

• 1 medium onion, diced

• 1 12oz bag frozen mixed vegetables

• Salt and pepper to taste

• Pastry, recipe below

• Butter to dot pastry​

Tools From the Kitchen:

• Measuring Cups

• Sifter

• Mixing Bowls

• Pastry Cutter

• Dough Cutter/Pizza Cutter

• Rolling Pin

• Medium Large Pot

• 9x13 Oven Safe Casserole Dish

• Oven Mitts

  
  

Step by Step Prepare:

1. Pull the cooked chicken from the bones and set aside.

2. In a large mixing bowl, sift together the flour, salt, and baking powder.

3. Using a pastry blender, cut in the shortening until the mixture forms small, pea-sized clumps.

4. Using a fork, add ice water 2 tablespoons at a time, gently tossing the dough against the side of the bowl. Repeat until the dough is moistened and comes together.

5. Divide the dough evenly into two balls.

6. Lightly flour a clean, flat work surface. Using the palms of your hands, press one dough ball several times in both directions.

7. With a floured rolling pin, roll the dough from the center outward until it is about ⅛ inch thick and large enough to cover the bottom and sides of your casserole dish.

8. Lightly spray the casserole dish with cooking spray. Carefully place the rolled pastry sheet into the dish, covering the bottom and sides as best as possible.

9. Preheat the oven to 350 degrees.

10. In a medium to large pot, add the first seven filling ingredients. Bring to a gentle boil, stirring often to prevent burning. Once the filling is hot and cooked through, remove from heat.

11. Roll out the remaining dough ball and cut it into 1-inch-wide strips.

12. Pour the hot filling into the pastry-lined casserole dish.

13. Arrange the pastry strips in a lattice pattern over the filling.

14. Cut butter into small pieces and dot evenly over the top of the pie.

15. Bake in the 350-degree oven for approximately 45 minutes, or until bubbly and golden brown.

16. Allow the pie to cool slightly before serving. Serve with love.

Notes From My Kitchen:

• This was my first puff pastry attempt. As you can see, my rolling skills and lattice technique will need to be worked out a bit more! 

• I used the frozen veggies for a quick option. Feel free to use canned or fresh veggies at your preference. Be sure to adjust for cooking times, as fresh veggies may require a soft boil or saute first for tenderness. 

• Adjust or add seasonings to your liking. I added a little garlic powder. 

Adapted from The Lady & Sons Savannah Country Cookbook by Paula Deen