Homemade Chicken Pot Pie Recipe

Mama has a recipe for homemade chicken pot pie that will warm you heart and soul!
For the Filling:

8 tablespoons (1 stick) of butter
2/3 cup of flour
2 cans of chicken broth
1 cup of half and half or milk
1 pound of boneless, skinless chicken breast, cut into bite-sized pieces
2 cup of frozen mixed vegetables
1 teaspoon of pepper
1 teaspoon of salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 tablespoon of parsley

For the Crust:

2 1/4 cups of all-purpose flour
3/4 teaspoon of salt
2/3 cup of shortening
8 to 10 tablespoons of cold water
2 tablespoons of half and half or heavy cream

Preheat oven to 400 degrees F.

In a large saucepan, over medium high heat, melt the butter, stir in the flour and cook, stirring constantly for about five minutes until flour turns a light golden brown.

Add the chicken broth and stir. Cook, stirring occasionally until mixture begins to thicken. Stir in the half and half. Add the chicken (no need to cook), frozen vegetables, garlic powder, onion powder, salt, pepper and parsley. Bring to a boil, reduce heat and simmer 5 minutes.

Pour into a 2 quart baking dish.

In a bowl, mix together the flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add the cold water 1 tablespoon at a time until the flour is moistened and dough will form into a ball.

Roll out on a lightly floured surface so that it will cover the casserole dish and hang over about 1 inch on all sides. Place on top of the filling and fold the sides up and press onto the side of the dish to form a seal. Cut 6 to 8 slits in the top of the crust to allow the steam to escape. Brush the top with heavy cream.

Put a drip pan under the chicken potpie when you put it in the oven to catch anything that spills over. Bake for 30 to 40 minutes or until crust turns a golden brown.

Allow to sit for 20 minutes before serving.

Mama hopes you enjoy this recipe for chicken pot pie!