This is one of my family’s favorite meals. While it is a bit time consuming, it’s well worth it. Unlike baking, this isn’t an exact science. You can make adjustments where you wish, but being from the south we like lots of flavor in our food!
Start by preparing your crust either the day before or the morning of. This needs to be done ahead of time so that it can chill properly.
Crust ingredients:
2 ½ cups all-purpose flour
1/2-1 teaspoon salt
1 cup very cold unsalted butter, cut into 1/4-inch cubes (2 sticks)
4 to 8 tablespoons ice water
Instructions:
I use a blender, but you can use a food processor or blender (this is too large for a small smoothie blender)
1. Add flour, salt, and butter to a food processor. I add half of the flour, half of the butter, followed by the other half of each. This way the ingredients are staggered.
2. Pulse for up to one minute until all flour is coated in butter. It should be mostly a crumbly butter/flour mixture.
3. Transfer to a medium bowl then sprinkle ice water over mixture — start with 4 tablespoons and add from there. Using a large spoon (I prefer a wooden spoon), press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 tablespoons of water at a time and continue to press until dough comes together.
4. Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut the ball in half then form each half into discs (2 discs total). Wrap each disc with plastic wrap and refrigerate for at least 1 hour and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using it).
Pot pie mixture ingredients:
1 package chicken breast
1-2 cup chicken broth
1 ½ - 2 cups frozen peas and carrots
½ cup frozen corn
1 can green beans
1 small yellow onion (finely chopped)
2-3 stalks of celery (finely chopped)
1 tbsp garlic
1-2 tbsp ghee
1-2 tsp salt (or favorite seasoning, we use Tony’s Chachere’s Original)
2 tbsp butter
1/3 cup all-purpose flour
2/3 cup milk
Instructions:
1. I begin by placing my chicken breast in the crock pot in the morning with about 1 cup of chicken broth, 1-2 cups of water, and a little seasoning. Let cook on high for 4-6 hours (let it come to a bubble in the crock pot before using).
2. Remove one dough disc from refrigerator and let sit at room temperature for about 15 minutes. I weigh them and choose the larger one for this step. Heat oven to 400 F.
3. Chop onion and celery. Add to a skillet with ghee and garlic and let it cook over medium to medium-high heat until the onions are transparent (I usually cover with a lid). I like to allow mine to get slightly golden.
4. While your onion mixture is cooking, add your frozen vegetables to a large saucepan with a little water, 1 tbsp butter, and salt or seasoning. Bring to a simmer and let cook.
5. Once your onions are transparent add this mixture to your frozen vegetable mixture and allow it to cook down together, then set aside. Keep the skillet that you prepared your onions in, no need to rinse.
6. Roll out your dough for your crust to match the size of your dish. I usually roll it slightly larger because it will shrink once you bake it. I use a 9 x 13 casserole dish.
7. Line dish with crust, poke a few holes with a fork, and bake at 400 F for about 10 minutes until the edges become golden brown.
8. Remove second dough disc from refrigerator at this point.
9. Remove chicken from crockpot, DO NOT TOSS BROTH!!! Shred your chicken, set aside, and keep your broth for your gravy.
10. In a larger measuring cup add 1 cup of the broth from your crock pot (you may have to strain it) and 1/3 cup flour. Mix this together (is use a whisk). Then add your milk, 1 tbsp butter, and flour mixture to your skillet. Cook over medium to medium-high heat. Add another cup or more of broth because you would rather have too much gravy than not enough! You can add a pinch of seasoning here if you wish, but don’t add too much. Whisk this together in your skillet until the mixture is gravy like. Set aside.
11. Roll out remaining crust to be the top of your pot pie.
12. In a large bowl add your veggies and chicken and mix together. Next, add half of this mixture to your baked crust, then add gravy on top coating the mixture well. Place remaining veggies on top and follow up with remaining gravy.
13. Add your top crust, and then bake at 400 F for about 10 minutes until the crust is light golden brown.
14. Remove from oven and enjoy! CAUTION, the inside will be very hot!