Chicken Pot Pie

I love easy, homestyle meals like chicken pot pie.  I used this pie crust recipe, but for the filling I created my own recipe.  Adjust the amounts to suit your tastes and family size!  The crust is buttery and flaky, and the filling is flavorful and delicious!

Flaky Buttermilk Pie Crust

2 cups flour
1 tsp. salt
2/3 cup shortening
3 Tbsp. cold butter
1/4 cup buttermilk (or use lemon juice to sour milk)
2 tsp. oil

Whisk together flour and salt. Cut in shortening and butter with a pastry cutter until course crumbs form.  Stir in buttermilk and oil and mix until moistened.  Form two balls and chill before rolling out and using.  Makes one double pie crust.

Chicken Pot Pie

boneless, skinless chicken breasts (I used two large)
salt, pepper, bay leaf
mixed vegetables (I used broccoli, cauliflower, carrots, and corn)
potatoes, chunked
cream of chicken soup (I used one can fat-free)
reserved broth from cooked chicken (about 1/4 to 1/2 cup)
milk (about 3 Tbsp.)
seasonings (I used chicken bouillon, salt, pepper, and garlic powder)

Cook chicken breasts in water on the stovetop, seasoning with salt, pepper, and a bay leaf.  Reserve liquid.  Cut chicken into small chunks.  Steam veggies.  Cook potatoes.  Combine chicken, veggies, potatoes, cream of chicken soup, 1/4 to 1/2 cup of reserved broth, and 3 Tbsp. milk and stir.  Season to taste with salt, pepper, garlic powder, and chicken bouillon powder.

Roll out bottom pie crust and place in dish.  Dump in filling mixture.  Roll out top crust and place on top, decorating/crimping as desired.

As you can tell, this was my first homemade pie crust.

Bake at 350 degrees for 25 minutes or until crust is golden brown.  My pie made 8 slices, which for us was 4 servings.

Enjoy!

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