Chicken Pot Pie from SCRATCH!!!

This recipe is completely inspired by Karalee! When she was here we were talking about food because what else are girls supposed to talk about...haha... and someone said Chicken Pot Pie and ever since I have been craving it!! She was telling me all about her recipe which is completely from scratch and it reminded me of a recipe that I made a few years back that was amazing!! Karalee you should also post your recipe too!!

BTW. This is a recipe you should make only when you have some time on your hands like when your kids are napping or when you really want to impress your husband!It took me 2 hours from the time that I started to the time that we finished eating. Luckily I had time to clean up all the dishes etc. while the pie was cooking!

Sorry for the awful picture-- it tastes better than it tastes. I promise!!

Adapted from: Our Best Bites

Pie Crusts--makes 2
2 1/2 c. all-purpose flour
1 tsp. salt
2/3 c.+ 2 Tbsp. shortening (I prefer butter flavored but either works)
Ice water (probably about 1/2 c.)

Homemade Cream of Chicken Soup

1 1/2 c. chicken broth

1/2 teaspoon poultry seasoning

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/8 teaspoon black pepper

1/4 teaspoon salt (more or less; taste to test)

1/4 teaspoon parsley

dash of paprika

1 1/2 cups milk, divided

3/4 cup flour

In medium-sized saucepan, bring chicken broth, seasonings, and 1/2 c. of the milk to a boil. In a bowl, whisk together the remaining 1 cup of milk and flour.

Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Cook until desired consistency is reached, keeping in mind that it will continue to thicken as it stands.

 Makes the equivalent of 2 cans of condensed cream of chicken soup.

Chicken Pot Pie

2 unbaked pie crusts

1 lb. leftover roasted fauxtisserie chicken, chopped into bite-sized pieces-- I just used some leftover chicken I had already cooked and frozen

1 12-16 oz. bag of peas and carrots or mixed vegetables, thawed--Next time I make this I want to use fresh/cooked carrots

1 onion, minced

butter

3-4 potatos

Recipe of Cream of chicken soup

1/2 tsp. Kosher salt (more or less, to taste)

Ground black pepper to taste

Instructions:

Preheat oven to 400. Bring a large pot of water (salt optional) to a boil. When ready, add potatoes and boil until tender. Meanwhile, heat about 1 Tbsp. butter in a medium skillet. When the butter is bubbly, saute the onion until it’s translucent and fragrant. Set aside.

 In a mixing bowl, combine cream of chicken soup, chicken, vegetables, onion, and potatoes. Season to taste.

Place one pie crust on the bottom of a pie plate, transfer the filling to the pie plate, and then top with the other pie crust. Crimp the edges and then cut a few vent holes on top.

Place pie plate on a baking sheet and bake for 35-40 minutes or until the crust is golden brown. Remove from oven and allow to stand for a few minutes before serving.