What’s not to love about this classic comfort food? If you’re planning on spending a couple of days binge-watching your favorite show, it’s easy to make a whole passel of small pot pies ahead of time for reheating when you’re between episodes. This will make four single-serving pot pies or one humongous one.
Filling Ingredients
- 4 Boneless Skinless Chicken Breasts
- 1 16 oz. Package of Frozen Vegetables
- 3 cups Chicken Broth
- 1/2 tsp. Salt
- 1/2 tsp. Garlic Powder
- 1/4 tsp. Ground Black Pepper
- 1/2 tsp. Dried Parsley
- 1 tbsp. Corn Starch
- 2 tbsp. Water
Crust Ingredients
- 2 cups All-Purpose Flour
- 1 tsp. Salt
- 2/3 cup + 2 tbsp. Shortening
- About 6 tbsp. Ice Cold Water
Directions
- Cook chicken breasts in a large pot of boiling water until cooked through, about 15 minutes. If chicken is still frozen before cooking, increase cooking time to 20 minutes.
- Remove pot from burner and drain. Transfer cooked chicken breasts to a cutting board.
- Cut cooked chicken breasts into bite-sized pieces. Return to pot.
- Add frozen vegetables, chicken broth, salt, garlic powder, black pepper, and parsley to pot and cook over medium high heat until it begins to bubble, stirring occasionally.
- Mix corn starch and water in a small, sealable container, and shake until well combined.
- Add to chicken mixture and stir until it begins to thicken. (If not thick enough, add up to another teaspoon of cornstarch with water, but don’t go crazy. It will thicken some when it cools.)
- Remove chicken mixture from heat and set aside.
- Preheat oven to 375 degrees.
- Mix flour and salt in a large bowl.
- Add shortening and combine with a pastry blender until the mixture resembles coarse crumbs.
- Slowly add ice cold water, thoroughly combining with flour mixture until the dough pulls away from the side of the bowl and is joined into one large, slightly moist lump.
- Turn approximately half the dough out onto a floured surface, flipping until the exterior is coated in dry flour.
- Press down with your hands into a very rough approximation of the shape you want.
- Use a floured rolling pin to roll dough until it is just under 1/4 inch thick.
- Place a pie tin(s) upside down on the dough, and cut a circle wide enough to cover the interior slightly beyond the lip of the pan(s).
- Line pan(s) with the dough you have just cut. It should protrude above the lip of the pan(s).
- If using multiple pans, repeat cutting dough and lining pans until all pans have been lined with dough.
- Spoon chicken mixture into prepared pie pan(s), about 3/4 full.
- Turn the remaining half of the dough out onto a floured surface, flipping until the exterior is coated in dry flour.
- Press down with your hands into a very rough approximation of the shape you want.
- Use a floured rolling pin to roll dough until it is just under 1/4 inch thick.
- Cut rolled dough to a size suitable to cover the top of the pie(s).
- Cover pie(s) with crust, and crimp edges together all the way around to seal.
- Using a sharp knife, cut a simple design in the top crust to vent the pie. (This is not the type of pie on which you want to try a fancy-schmancy cut crust design. This filling is lumpy and bubbly, and all of your artistic toil will be for naught.)
- Arrange pie pan(s) on a baking sheet lined with foil.
- Bake in pre-heated oven for 40-45 minutes, until crust just begins to brown.
- Remove from oven and allow to cool for about 10 minutes before serving.
- To reheat pot pie, wrap in foil and bake at 350 degrees for about 20-25 minutes. (Defrost first if frozen.)