Farmhouse Chicken Pot Pie from Me, Myself and  Pie
By: Leah Rodrigues
Published: October 14, 2014

A glistening golden brown homemade pie is the epitome of comfort.  In Me, Myself and Pie, Sherry Gore shares 100 mouthwatering recipes to make your own slice of comfort at home.  Whether your taste buds lean toward sweet or savory, she has a pie that is guaranteed to please.  Some recipes include Dutch peaches and cream pie, pumpkin gingersnap cheesecake, lemon icebox pie, grasshopper pie, apple skillet pie, just to name a few.  No matter if you are a beginner or an experienced baker, there are fool proof techniques and a wealth of information that will help improve your skill level.

Farmhouse Chicken Pot Pie Chicken
Farmhouse Chicken Pot Pie Chicken pot pie is the ultimate comfort food. This recipe is great anytime of the year. Dress it up for special occasions by adding mushrooms and baking in individual ramekins. 
	For the Crust: Two 9-inch unbaked pastry pie crusts (recipe below)
	Ingredients:
	1/3 cup butter
	1/3 cup all-purpose flour
	1/3 cup chopped onion
	1/2 teaspoon salt
	1/4 –1/2 teaspoon black pepper
	1 3/4 cups chicken broth
	2/3 cup heavy cream
	2 cups cooked chicken, diced
	2 potatoes, peeled, boiled, and cubed
	1 1/2 cups fresh vegetables, cooked until tender-firm or 1 (10-ounce) package frozen mixed vegetables
	egg wash
	To Prepare:
	Preheat oven to 425°F. Melt butter in saucepan. Blend in flour, onion, salt, and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat. Stir in the broth and cream. Return to heat and bring to a boil over medium heat, stirring constantly. Boil and stir 1 minute. Add chicken, potatoes, and vegetables and remove from heat. Set aside. Line pie plate with prepared bottom crust. Pour in filling. Top with top crust. Score top in center to vent. Flute edges as desired. Brush crust with egg wash. Cook uncovered in 425°F oven 30–35 minutes, or until golden brown.
Pastry Crust
 This flaky and decorative crust is a mainstay of the pie world. Often it seems that as the crust de-velops so do the skills of the baker, so when you finally perfect this recipe, you will have reached a level of true artistry—a Piecasso is born. 
	Ingredients:
	2 cups all-purpose flour
	1 tablespoon sugar (for sweet pies only)
	1 teaspoon salt
	3/4 cup + 2 tablespoons butter-flavored vegetable shortening, chilled
	5 tablespoons ice-cold water
	1 tablespoon vinegar
	To Prepare: Blend flour, sugar, and salt well in a large bowl. Cut the shortening into pea-sized pieces and work into flour mixture until crumbs form. In a separate bowl, mix together cold water and vinegar. Gradually add the water mixture to the flour mixture until combined. Shape the dough into a ball, cover in plastic wrap, and chill for at least 30 minutes.
	On a lightly floured surface, roll out the dough to a uniform thickness. Place in a pie plate and trim the edges.
	Bake at 400°F for 8–12 minutes, or until golden brown. Let cool. Makes two 9-inch pie crusts.