This chicken pot pie features a delicious dough made with flour, butter, and shortening filled with tender chicken, buttery vegetables, and flavorful herbs. The crust is flaky and golden, baked to perfection. Perfect for a comforting meal at home.
1: Mix flour and salt in a large bowl.
2: Add the very cold butter and shortening (chopped/grated). Use a pastry cutter or fork to combine until it forms crumbs.
3: Gradually add the cold water until the dough comes together. Keep the dough cold.
4: Divide into 2 pieces and flatten them. Cover and set in the fridge for 2 hours.
5: When ready, roll out the dough one at a time and form into your pie dish. Leave in the fridge until ready.
6: Cook chicken with salt and pepper, then set aside.
7: In the same pan, add butter, onions, and celery until softened. Stir in flour, salt, pepper, celery seed, garlic powder, thyme, and bouillon cube.
8: Once thickened, add milk and 1 3/4 cups water. Simmer on medium-low until thickened.
9: Add cooked chicken and veggies to the mixture.
10: Let the filling cool before adding it to the cold pie crust. Cover with the second pie crust and seal the edges.
11: Create a small slit in the top for steam to escape.
12: Whisk together egg and a splash of milk/water and brush over the crust.
13: Bake at 425°F for 40-50 minutes, then cool before serving.
