Chicken Pot Pie
This is my customer's favorite chicken pot pie.
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Ingredients
  1. CHICKEN
  2. 1 WHOLE 2 1/2 - 3 LB CHICKEN RAW (SAVE BROTH FOR LATER)
  3. AS NEEDED WATER TO COVER
  4. 1 TBSP SALT
  5. 1 TSP BLACK PEPPER
  6. FILLING
  7. 2 SMALL ONIONS 1/2 INCH DICE
  8. 1/2 CUP BUTTER
  9. 1/2 CUP FLOUR
  10. 3 1/2 CUPS CHICKEN BROTH (SAVED FROM EARLIER)
  11. 2 TBSP CHICKEN BASE
  12. 1/2 TSP BLACK PEPPER
  13. 3 CUPS MIXED VEGETABLES FROZEN
Instructions
  1. CHICKEN
  2. COOK CHICKEN IN WATER AND SALT AND PEPPER, REMOVE COOKED CHICKEN AND LET COOL ENOUGH TO PICK OFF BONE. SAVE 3 1/2 CUPS CHICKEN BROTH.
  3. NOTE: THIS STEP MAY BE COMPLETED THE DAY BEFORE.
  4. WHILE THE CHICKEN IS COOKING, PREPARE THE PIE CRUST. CHOOSE A COOKING DISH THAT YOU WILL BE USING, 9" X 13" DISH, 2 - 8" ROUND CAKE PANS, ETC.
  5. NOTE: THIS IS WHERE I DIFFER FROM MOST COOKS. ROLL OUT 1/3 OF DOUGH, CUT IN RANDOM PIECES, PLACE ON BOTTOM OF BAKING DISHES. BAKE FOR 12-15 MINUTES AT 400°F, SET ASIDE.
  6. FILLING
  7. IN A 3 QT SAUCE PAN; MELT BUTTER, SAUTE ONIONS 5 MINUTES, ADD FLOUR, SALT AND PEPPER, STIR WELL, COOK 2 MINUTES. DISSOLVE CHICKEN BASE INTO CHICKEN BROTH, ADD TO THE FLOUR MIXTURE, STIRRING CONSTANTLY. WHEN THE SAUCE BECOME THICK TURN OFF HEAT. ADD MIXED VEGETABLE AND PULLED CHICKEN MEAT, COVER AND LET SIT 5 MINUTES.
  8. POUR THE FILLING OVER THE BOTTOM (ALREADY COOKED CRUST).
  9. ROLL OUT REMAINING DOUGH, BRUSH WITH (1 EGG YOKE AND 3 TBSP MILK) DORER CUT INTO 1 INCH WIDE STRIPS, MAKE A LATTICE DESIGN OVER THE FILLING CRISS IT, THEN CROSS IT, THEN TRIM THE OUT SIDE IF YOU HAVE THE DOUGH.
  10. BAKE FOR 18-22 MINUTES AT 400°F. LET STAND 10 MINUTES BEFORE SERVING.
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