This recipe was shared with us from a lady Tim used to work with, Janet Eubanks. I'm not sure if this is "her" recipe or one she had found somewhere.
Either way, it is out of this world.
It takes a lot of time to make, so maybe this is a weekend dish for you, but man is it worth it!
I LOVE my pastry blender- I use it for doughs and pie crusts all the time!
Chicken Pot Pie
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1/3 cup butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half & half
1 tsp salt
1/4 tsp pepper
4 cups chopped, cooked
Sauté onion, celery and carrot in butter
for 10 minutes. Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.
Combine broth and half & half; gradually stir into vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stirring well.
Pour chicken mixture into a greased shallow 2-quart casserole dish. Top with pastry; cut slits to allow steam to escape. Bake at 400° for 40 minutes or until crust is golden brown.
1 cup all-purpose flour
1/2 tsp salt
1/3 cup plus 1 T shortening
2-3 T cold water
Combine flour and salt in bowl; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until all dry ingredients are moistened. Shape into a ball; chill. Roll pastry to fit casserole dish. Yield: enough pastry for 9-inch pie