Chicken Pot Pie

Picture from: cubaninthemidwest
Image Credit: Ivonne

Chicken Pot Pie

“I've never made chicken pot pie before, but with the temperatures dropping below freezing for the past few of nights, I decided it would be nice to turn on the oven and have a hearty, hot meal for dinner. I never really realized how simple to is to make. There are many variations, from complicated to super easy. I chose a recipe in between and Cuban-ized it of course by adding garlic and bell peppers!” Ivonne

Ingredients and Preparation:

For the crust (you can substitute with store-bought pie crust)

2 cups all-purpose flour

1 teaspoon salt

1-2 teaspoon sugar

4 tablespoons butter

4 tablespoons vegetable shortening

½ cup water

1 egg yolk

1 egg for wash (optional)

Mix your dry ingredients with the butter and shortening using a pastry cutter or two butter knives, 

until fairly well blended.

Form a well.

Whisk the egg yolk with the water, and drop into the center of your flour mixture.

Use a fork to first blend it together and then your hands to knead it into a ball.

Cover with plastic wrap and refrigerate for at least one hour.

For the filling:

2 chicken breasts

¾ cup chopped onions

½ cups peas

1 large carrot sliced

1 can Cream of Chicken soup

½ cup chicken stock (you can use bouillon)

2 cloves garlic

½ green bell pepper diced

Olive oil or butter to sauté onions

Preparation:

I boiled my chicken breasts in water with 1 large cube of chicken bouillon for about 15 minutes.

You can use roasted chicken or leftover chicken as well.

Remove the breasts of the water and cut into chunks, set aside...

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