Chicken Pot Pie

This is a recipe that I got out of my very favorite cook book by the Pioneer Woman. It is comfort food at its finest and also a great way to use up leftover turkey or chicken.

What you will need for the filling-
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups chicken or turkey, light and dark, diced or shredded (or both!)
1/4 cup flour
2 cups low-sodium chicken or turkey broth
splash of white wine (optional)
1 cup heavy cream
Frozen peas (optional)
Fresh thyme, chopped
salt and pepper to taste

What you will need for the crust-
3/4 cup Crisco (vegetable Shortening)
1 1/2 cups All-purpose Flour
1 small Egg or half of a large one
3 Tablespoons Cold Water
1/2 Tablespoon White Vinegar
1/2 teaspoon Salt

In a mixing bowl using a pastry cutter combine Crisco and flour until it resembles a bunch of small balls. Add to that beaten egg, salt, water and vinegar. Continue using the pastry cutter to combine. Flour your hands slightly and form dough into a large ball. Place the ball into a ziploc bag and flatten slightly. Place into the freezer for 15-20 minutes to chill while you start on the filling.

Melt the butter in a dutch oven or large pot and add celery, carrots, onions and peas. Saute over medium heat until veggies start to turn translucent. Add cooked shredded turkey or chicken and stir. Sprinkle flour over mixture and stir slowly for a few minutes. Pour in chicken broth, wine and then add cream.  Allow to bubble and thicken for a few minutes and then add salt, pepper and thyme to taste. Pour mixture into a caserole dish and now work on the crust again.

Lightly flour your counter and rolling pin. Roll the dough until it is about and inch bigger than your casserole dish. Place crust over the pie filling and push into the sides of the dish. Cut a few slits in the top to allow it to vent. Bake at 400 degrees for 30 minutes.

Side note- The easiest way I have found to make shredded chicken is to boil water in a large pot with a few boullian cubes and whatever raw chicken you have available. I mostly use boneless skinless breast because I always have them. I even throw them in frozen from time to time. Boil for about 15 minutes or until the chicken shreads easily with two forks.