You can make this with leftover chicken, turkey or even ham. If you don’t want to make the sauce you could use a can of cream of potato soup and omit the potatoes.
SMALL BATCH CHICKEN POT PIE
(serves 2)
Pie Crust Ingredients (or buy a refrigerated one)
*3/4 cup all purpose flour
*1/4 teaspoon baking powder
*1/4 teaspoon salt
*1/4 cup lard
*1/8 cup water
*1 teaspoon white vinegar
Pie Ingredients:
*1 1/2 cups cooked chicken, diced
*1 tablespoon butter
*1/4 cup onion, diced
*1 medium carrots, diced
*1 celery stick, diced
*1/2 cup potatoes, diced
*1/4 cup frozen peas
*1/4 cup frozen corn
*1/4 cup frozen green beans
*1 tablespoon butter
*2 tablespoons all-purpose flour
*1 1/2 cup chicken stock
*1/4 whole cup milk or heavy cream
*1/4 teaspoon Worcestershire sauce
*1 teaspoon dried parsley
*1/4 teaspoon salt
*1/4 teaspoon ground black pepper
*1/4 teaspoon ground thyme
*1/4 teaspoon dried rosemary
*1/4 teaspoon garlic powder
*1 egg + 1/2 teaspoon water (mixed together to form an egg wash)
*2 tablespoons freshly grated parmesan cheese (optional)
Crust Directions:
~Whisk the flour, baking powder, and salt together in a medium mixing bowl.
~With a pastry blender or fork, cut the lard into the flour, until mixture resembles coarse crumbs.
~Mix water & vinegar together.
~Slowly add to flour mixture a few tablespoons at a time, until the dough comes together into a ball.
~Roll dough, out on a lightly floured surface.
Pie Directions:
~Preheat oven to 400 degrees.
~Spray a 9×5 inch loaf pan or baking dish with cooking spray.
~Line pan with crust, allowing the edges to hand over the sides of the pan.
~Cover crust with a towel or plastic wrap to keep it from drying out.
~Put diced potatoes into a small pot of water.
~Bring to a boil and cook for 5 minutes.
~Drain and set aside.
~In a medium skillet, over medium heat melt 1 tablespoon butter.
~Add in diced onions, celery and carrots, and sauté until veggies are fork tender.
~Add in potatoes, frozen corn, and frozen peas.
~Cook for 1 minute.
~Remove veggies from pan and set aside.
~Melt 1 tablespoon of butter in pan.
~Add in flour and whisk for 1 minute.
~Whisk in milk and chicken stock and bring to a low boil, whisking continuously.
~Stir in seasonings and continue whisking until mixture thickens up.
~Stir in veggies and chicken.
~Pour hot mixture into crust.
~Wrap the crust that is hanging over the edges over the top of the pie filling.
~Use a pastry brush and brush some of the egg wash over the top of the crust.
~Sprinkle parmesan cheese over top of crust.
~Bake in preheated oven for 15-20 minutes or until crust is done and a golden brown.