2 golden potatoes (cubed)
3 carrots (cubed)
1 cup frozen peas
1 chicken breast (cubed)
1/2 red onion (finely diced)
1/4 cup butter
1 3/4 cup chicken broth
2/3 cup milk
1/3 cup all purpose flour
1/2 tsp salt
1 tbsp minced garlic
Pie crust:
1 cup + 3 tbsp all purpose flour
1/3 cup + 2 tbsp vegetable shortening
3 tbsp cold water
1 tsp salt
1 9" pie pan
Protocol:
To make pie crust:
Mix together flour and salt and cut in vegetable shortening into the mixture with two forks.
The pie crust should form flaky blobs which barely bind together
add the cold water and make it a loosely bound piece of dough
Roll out pie crust on a lightly floured surface using a well floured rolling pin. (Note: Do not role backwards and forwards.)
The rolled out pie crust should be 1-2 inches larger than the inverted pie pan
Gently slide the pie crust into the pie pan and lightly press on.
Filling:
Boil together chicken, potatoes, carrots, garlic, and salt. Add frozen peas last and boil for 2-4 minutes after this addition. All vegetables and meat should be tender but not gooey.
Strain and set aside.
In a saucepan melt butter and fry onions till finely translucent. Add the flour, and mix. Now add chicken broth and milk and cook while making sure the flour dissolves and does not congeal. Add a little salt and pepper.
Place the chicken vegetable mixture on the pie pan and tip with the onion-sauce.
Bake the chicken pot pie in the oven at 425o for 25- 30 minutes.
