Chicken Pot Pie

Homemade and lovely!

Ingredients:

1 cup diced peeled potatoes

1 cup diced carrots

1 cup peas

1 medium chopped onion

1 cup all-purpose flour

1 tsp salt

1 tsp thyme

1 tsp parsley

1 tsp pepper

1 tsp thyme

2 cups chicken broth

1 cup whole milk

3 cups cooked chicken

Pie Crust:

2 1/2 cup all -purpose flour

1 cup unsalted butter

1 tsp salt

1 tsp sugar

6 to 8 tablespoons ice water

Directions:

Pie crust:

1. Mix flour, sugar and salt in a mixing bowl.

2. Add butter, half at a time and kneed with hands until incorporated. Then add the rest of the butter and kneed until the pieces of butter are about the size of large peas.

3. Slowly add cool water until dough just barely begins to take shape.

4. Make two dough disks, cover with plastic wrap and let rest in the refrigerator for at least an hour.

5. Remove dough from refrigerator and let sit for a few minutes.

6. Roll out the dough and place into pie dish.

7. Add filling to the pie, then roll out the second dish and place on top of the filling.core the top of the pie with four 2 inch long cuts (so that steam can be released).

Filling:

1. Preheat oven to 425 F. Place potatoes and carrots in a large saucepan and bring to a boil, cook until crisp-tender.

2. In a large skillet, melt butter, add onion and cook until tender. Stir in flour and seasoning until blended. Gradually stir broth and milk. Bring to a boil and cook until thickened. Then add in chicken and vegetables. Remove from heat.

3. Follow pie crust directions 6-7 and bake for 35-45 minutes or until crust is lightly browned. Let sit for 15 minutes before cutting.