- This size is perfect for our family of 9, but can easily be halved and cooked in a 9″ pie pan instead.
- To make this recipe gluten-free, substitute 1:1 gluten-free baking flour for regular.
- To make this dairy-free, grease the pan with the cooking oil of your choice (we use avocado oil spray), the butter for vegan butter or bacon grease, and the milk for a milk alternative of your choice (we like coconut)
- 1 lg. onion
- 7-8 yellow potatoes
- 30 oz. chicken broth
- quart of canned chicken
- 1 cup. flour + 2 tsp. salt + 1 tsp. pepper
- 5 cups a.p. flour + 1/2 tsp. salt + 1 T sugar (optional)
Pull out same day:
- 1 cup lard or shortening
- 1 cup butter + 4 T butter, divided
- 2 cups diced carrots
- 2/3 cup thinly sliced celery
- 2 cups milk
- 2 cups frozen peas
- Butter a 9×13 pan.
- In a food processor (my fave way) or mixer, pulse/blend the 5 cups of flour, 1/2 tsp. salt, and 1 T. sugar until well blended.
- Add 1 cup of butter, diced, and 1 cup lard. Pulse/blend until pea consistency.
- Slowly add 6-12 T water, pulsing as you go, until the dough holds together well.
- Separate the dough into two even balls. Wrap dough balls in plastic wrap and refrigerate.
- Peel and dice carrots.
- Slice celery (or use frozen pre-sliced).
- Peel and dice onion.
- Wash and dice potatoes.
- Saute onion in 4 T butter over medium heat until translucent.
- Add chicken (not juices), shredding and mixing in with the onion until well combined.
- With a slotted spoon, remove onion and chicken to a plate and set aside.
- Add carrots, celery, and potatoes and saute until slightly softened.
- Stir in peas and broth, then cover and let simmer 5 min.
- Mix 1 cup flour, 2 tsp. salt, 1 tsp. pepper, and 2 cups milk in a bowl until smooth.
- Add mix to veggies and stir until thickened.
- Stir in chicken and onion and then set aside, off of the heat.
- Remove pie dough from the fridge and roll out one ball between 2 pieces of plastic wrap into a large rectangle, slightly larger than your 9 x 13 pan. Remove the top layer of plastic and then use the bottom layer to position the bottom crust into the bottom of the pan. Press gently into the pan and let the sides hang over the edge.
- Roll out the second ball of dough in the same way.
- Pour the pie mixture into the pan and then cover the top with the second rectangle of dough.
- Trim edges of dough and press the top and bottom together.
- Make a few slices across the top of the dough to allow steam to vent.
- Cover with plastic wrap or foil and refrigerate until it is time to bake.
1 Hour before you plan to serve dinner…
- Preheat oven to 400 degrees F and remove Chicken Pot Pie from refrigerator.
- After the oven comes to temperature, remove the plastic wrap or foil and bake 35-40 minutes, or until it begins to bubble out of the slits and the crust is golden brown.
- Serve hot and enjoy!