Homemade Chicken Pot Pie

1. 1

   Preheat oven to 400℉.

Make the pastry:

1. 2

   In a large bowl, whisk together the flour and salt. Add the shortening and use a pastry blender or two knives to cut it into the flour until the mixture resembles coarse meal.

2. 3

   Combine egg, water and vinegar in a small bowl; drizzle this mixture over the flour mixture and stir with a fork just until dry ingredients are moistened.

3. 4

   Turn the mixture out onto a lightly floured surface and use your hands to bring the pastry together into a ball. Divide in half; place half of the pastry in the refrigerator until it is time to use it.

4. 5

   Roll the other half of the pastry to ⅛-inch thickness and large enough to fit into a 9-inch deep dish pie plate or regular 10-inch pie plate. Gently place the rolled pastry into the pie plate and trim the edges. Place into the refrigerator until ready to use.

Make the filling and assemble:

1. 6

   Melt the butter in a large, high-sided skillet or dutch oven over medium-high heat. Add the vegetables and saute until they are crisp-tender. Depending on the vegetables you are using, I recommend adding hard vegetables – such as onions, potatoes, and carrots – first and allowing them to cook for a few minutes before adding faster-cooking vegetables such as peas or corn.

2. 7

   Sprinkle the flour over the vegetables and stir to coat until no dry flour remains.

3. 8

   Gradually add the chicken stock and half-and-half; cook over medium heat, stirring constantly, until thick and bubbly, about 5 minutes. Stir in the chicken, salt, and pepper. Taste, adjusting seasoning as needed, and remove from the heat.

   5 min
4. 9

   Roll the remaining half of the pastry until large enough to cover the top of the pie plate. Carefully spoon the chicken filling into the pastry-lined pie plate and place the rolled top over the chicken filling.

5. 10

   Trim, seal, and flute the edges. Cut a few slits in the top crust to vent.

6. 11

   Whisk together the egg and milk and gently brush over the top crust.

7. 12

   Bake for 30 minutes or until the crust is golden and the filling is bubbly. Allow to stand for 5-10 minutes before slicing and serving.

   30 min