Chicken Pot Pie (with bonus Blueberry Pie)

Chicken Pot Pie

serves 8 to 12 per pie

Boil chicken breasts in chicken stock with chicken bullion and shred, set aside.

Dice potatoes, cut broccoli, and dice carrots.

Mix flour and butter in a separate bowl.

Boil all vegetables in chicken stock (the pot that was used to boil chicken). 

Add the flour mixture, milk and shredded chicken to the pot. 

Fill two regular sized pie crusts. 

Or in this case, one crust and five smaller pie crusts.

Add the top shell. Score to allow heat to escape.

If making blueberry pie, add fresh blueberries, sugar, cornstarch, salt, cinnamon and butter. Cover these pies with a top shell and score to allow heat to escape. 

Big girls approve of these.

Recipe:

Chicken Pot Pie:

3 chicken breasts

4 cups (26oz) chicken stock

1 tablespoon chicken bullion

3 potatoes, diced

1 bunch of broccoli, cut

3 carrots, diced

1/3 cup butter, melted

1/3 cup of flour

2/3 cup of milk

Boil chicken breasts in chicken stock with added bullion

Remove chicken and shred

Add vegetables to chicken stock and boil until soft.

Mix flour and butter in separate bowl.

Add flour and butter mixture to pot and then add milk to thicken.

Add chicken and stir.

Pour into two large pie crusts.

Add top shell and core to allow heat to escape.

Blueberry Pie:

3/4 cup white sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1/2 teaspoon cinnamon

4 cups fresh blueberries

1 tablespoon butter

Mix first four ingredients in a bowl then add blueberries and lightly stir. 

Pour mixture into pie crust and add slices of butter. 

Cover with top shell and score to allow heat to escape. 

For a large pie bake at 425 degrees F for 50 minutes. 

Pie Crust:

2 cups flour

1 tsp salt

1 and 1/2 sticks of butter

3 tablespoons shortening

iced water (about 5 tablespoons)

Mix flour, salt, soft butter and shortening...by hand, seriously.

When halfway mixed wet your hands at the sink and continue mixing. You will need to wet your hands 3 or 4 more times.

Then add iced water a tablespoon at a time and work into the dough with a fork.

Roll the dough into a ball and wrap in plastic wrap. Let this dough sit in the fridge to chill.

When I make this recipe it usually provides me with enough dough for two top and two bottom crusts.

Enjoy. Enjoy. Enjoy.

Here's the disclaimer... When I made the blueberry pies pictured, I did not make a whole pie, I made three small ones. So I used my math skills and intuition and just cut the recipe down.

When I make the crust, I'll be honest, sometimes I don't chill it. You caught me. BUT, it is always comes out better and is easier to work with when I've chilled it. Just have to plan ahead to do it and sometimes that isn't a possibility for this mom. Oh and yes, I use the crust recipe for a-n-y-t-h-i-n-g that requires a crust. It's that good. At least I think so and so do a few others :)

Hope you find what works for you and enjoy these recipes.