Tom's Place Chicken Pot Pie
by Missy
Servings: 4 servings
INGREDIENTS
Creamed Chicken Filling:
1 whole chicken (2-3 pounds)
1 block butter
1 c. flour
5 c. chicken broth
1 1/2 c. evaporated milk
1 c. each of onion, celery, peas & carrots
salt and pepper
Crust:
4 1/2 c. flour
3 1/2 c. shortening
1 2/3 c. water
3 T. salt
3 T. sugar
1 egg
INSTRUCTIONS
Creamed Chicken Filling:
Boil chicken in water for 1 hour. Save chicken broth and set aside. Shred chicken and let cool. In a large saucepan, mix flour and butter to make a roux. Stir in chicken broth at medium heat. Add evaporated milk and vegetables. Blend well and add salt and pepper to taste. Mix until smooth; remove from heat and let cool.
Crust:
Mix ingredients and shape into a 1-1/2-inch wide log. Cut into eight pieces. Roll each piece evenly unitl 1/8-inch thick. Line four pot pie plates (6-inch size) with crust and save remaining four pieces for top crust. Fill pans with 1-1/2 cups cooled cream chicken mixture. Cover tops with last four crusts, seal with water and trim edges. Brush with egg wash (whipped egg). Bake at 375°F for 30 minutes or until filling overflows.
CHEF COMMENTS
Flaky crust and ono (hawaiian word for delicious) filling.
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3 Recipe Reviews
Karen
reviewed Tom's Place Chicken Pot Pie
WOW!!! Finally a recipe that DOES NOT use canned soup!! This is a terrific recipe and it tastes great. This is true down home style cooking.
maldo
reviewed Tom's Place Chicken Pot Pie
This recipe is DE-licious!! I would cube the chicken next time instead of shredding.
reneeg
reviewed Tom's Place Chicken Pot Pie
This was a great recipe!!! I changed it a little by adding 2 Cips of diced potatoes. I also added diced garlic for flavor. I can't wait to try this again.
