Best Ever Chicken Pot Pie

There are a few things that really make this recipe. The mushrooms, the tarragon and making a roux as the base thickening agent for the sauce vs. a condensed soup are what make this pot pie taste unique and give it a little something different. I included a recipe for pie crust that I always use and it works great! This recipe was the result of discovering a chicken sauce similar to this served over cornbread and after making a few minor adjustments and Brad's suggestion, merged it with a pot pie recipe I had liked and used before.

Prepare Pie Dough in Advance.

Pie Crust for a 9’’ Two-Crust Pie:

2 cups flour

1 tsp salt

2/3 cup + 2 tbsp. shortening

1/2 cup cold water

Filling:

1 cup fresh peas or (9-ounce) package frozen peas

1 large carrot, sliced

1 large leek, chopped

1 cup sliced mushrooms

1 1/4 cups chicken broth

1/4 cup butter

1/3 cup flour

3/4 cup milk

1/4 cup apple cider

2 cups chopped, cooked chicken

1 tsp. dried tarragon

1/2 tsp. salt

1/8 tsp. pepper

Directions for Pie Crust:

Mix flour and salt together. Add Shortening and cut in till well mixed and becomes an even crumble texture. Slowly add cold water 1 tbsp at a time until dough holds together well but is not sticky. Depending on the temperature, climate, etc. you may have to add more water to get dough that holds together well.

Cut dough in half, roll 1^st half out sandwiched between two sheets of wax paper. Remove one side of wax paper and slowly lay dough into bottom of deep dish or pie pan. Remove wax paper. Roll out 2^nd half of dough the same way and keep sandwiched in wax paper until ready to top off pie.

Directions for Filling:

Combine peas, carrots, leaks, mushrooms and broth in a medium saucepan. Simmer, covered, until vegetables are tender. Drain, reserving vegetables and broth.

Make a roux by melting butter in saucepan over medium heat, slowly whisk in flour and cook for 1 minute. Whisk in reserved broth, milk and apple cider. Reduce heat.

Cook, whisking continually, until thickened, about 2 minutes. Add Chicken, vegetables, tarragon, salt and pepper.

Pour into unbaked pie shell and top with 2^nd crust. Make a few slits on top of crust before baking.

Bake at 375 degrees for 25-30 minutes until crust is golden brown. Halfway through baking if the crust is browning too fast, cover with foil to avoid burning.

Tirza Hellyar