Small Batch Chicken Pot Pie

 You can make this with leftover chicken, turkey or even ham.  If you don't want to make the sauce you could use a can of cream of potato soup and omit the potatoes.  

SMALL BATCH CHICKEN POT PIE

(serves 2)

Pie Crust Ingredients (or buy a refrigerated one)

*3/4 cup all purpose flour

*1/4 teaspoon baking powder

*1/4 teaspoon salt

*1/4 cup lard

*1/8 cup water

*1 teaspoon white vinegar

Pie Ingredients:

*1 1/2 cups cooked chicken, diced 

*1 tablespoon butter

*1/4 cup onion, diced

*1 medium carrots, diced

*1 celery stick, diced

*1/2 cup potatoes, diced 

*1/4 cup frozen peas

*1/4 cup frozen corn

*1/4 cup frozen green beans

*1 tablespoon butter

*2 tablespoons all-purpose flour

*1 1/2 cup chicken stock

*1/4 whole cup milk or heavy cream

*1/4 teaspoon Worcestershire sauce

*1 teaspoon dried parsley 

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

*1/4 teaspoon ground thyme

*1/4 teaspoon dried rosemary

*1/4 teaspoon garlic powder

*1 egg + 1/2 teaspoon water (mixed together to form an egg wash)

*2 tablespoons freshly grated parmesan cheese (optional)

Crust Directions:

~Whisk the flour, baking powder, and salt together in a medium mixing bowl.

~With a pastry blender or fork, cut the lard into the flour, until mixture resembles coarse crumbs.

~Mix water & vinegar together.

~Slowly add to flour mixture a few tablespoons at a time, until the dough comes together into a ball.

~Roll dough, out on a lightly floured surface.

Pie Directions:

~Preheat oven to 400 degrees.

~Spray a 9x5 inch loaf pan or baking dish with cooking spray.

~Line pan with crust, allowing the edges to hand over the sides of the pan.

~Cover crust with a towel or plastic wrap to keep it from drying out.

~Put diced potatoes into a small pot of water.

~Bring to a boil and cook for 5 minutes.

~Drain and set aside.

~In a medium skillet, over medium heat melt 1 tablespoon butter.

~Add in diced onions, celery and carrots, and sauté until veggies are fork tender.

~Add in potatoes, frozen corn, and frozen peas.

~Cook for 1 minute.

~Remove veggies from pan and set aside.

~Melt 1 tablespoon of butter in pan.

~Add in flour and whisk for 1 minute.

~Whisk in milk and chicken stock and bring to a low boil, whisking continuously.

~Stir in seasonings and continue whisking until mixture thickens up.

~Stir in veggies and chicken.

~Pour hot mixture into crust.

~Wrap the crust that is hanging over the edges over the top of the pie filling.

~Use a pastry brush and brush some of the egg wash over the top of the crust.

~Sprinkle parmesan cheese over top of crust.

~Bake in preheated oven for 15-20 minutes or until crust is done and a golden brown.