Chicken Pot Pie

I will come right out and admit I ate these a lot as a kid. The kind that came frozen in the red box and I loved them. That was back in the day when they had a top and bottom crust. We were living large. Anyway somewhere along the line the ditched the bottom crust and I noticed all the crap in them and decided to make my own and heck yeah this chicken pot pie is delicious. I created a hardy crust for this guy and I bet you and your family will dig it too. 🙂

Chicken Pot Pie
4 or 5 skinless chicken thighs, cut into 1 inch pieces
1 1/4 cups chicken stock
1 cup diced carrots
1 cup frozen green peas
1 cup milk
1/2 cup diced red onion
1/3 cup butter
1/3 cup all-purpose flour
¾ t teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 recipe savory pie dough below

Preheat oven to 425 degrees.

In a large pot over medium low heat add chicken, peas and carrots. Pour in enough water to cover the vegetables. Stir well, and cook until chicken in just done and vegetables are soft. About 20 minutes.

Add butter and onion to a sauce pan. Cook butter until it melts and the onions get softened. Sprinkle in flour and stir mixture well. Add chicken stock, milk, salt, celery seed, and black pepper. Cook and stir until it thickens up a bit.

Drain chicken and vegetables mixture and pouring in the sauce. Mix well. Press bottom half of dough in a 8×8 baking dish. Pour into prepared baking pan over dough. Top with other half of the dough. Tuck in edges. You can also use store bough pie dough. Bake for 35-40 minutes or until the crust turns golden brown.

3 c Flour
¾ Vegetable Oil
½ c Ice water
¼ c Butter, cold, chopped into piece
1 t Salt

In a large bowl add flour, salt and butter. Crumble butter into the flour. Add oil, and water and mix with your hands until everything is just combined. Form into a ball. Cut ball in half. Place one of the balls back into the bowl and cover bowl with kitchen towel. On a floured cutting board and shape remaining ball into disk. Roll out to size to fit your baking dish. Remove other dough from bowl, roll out and prepare to place over filling, cut in half for a thinner top crust or use the entire thing. Enjoy.