Scrumptious Chicken Pot Pie

Total Time: 2 hrs 40 mins Preparation Time: 2 hrs Cook Time: 40 mins

Ingredients

• vegetables
• 1 large chopped onion
• 1 1/2 cups chopped carrots
• 2 large peeled and chopped potatoes (cut about 1-inchx1-inch, if cut too small, will fall apart when cooking)
• 1 cup frozen mixed vegetables (peas, corn, lima beans, carrots and green beans)
• 1/2 cup canned corn
• 6 chopped mushrooms (i used a food chopper)
• 1/2 cup melted butter
• 1/4 teaspoon pepper
• 1 teaspoon garlic salt
• 1/4 teaspoon garlic powder
• 1/2 teaspoon marjoram leaves
• 1/2 teaspoon ground nutmeg
• 1/2 cup all-purpose flour
• 1 1/2 cups whipping cream
• chicken
• 4 cups boiled and shredded chicken (just barely undercooked)
• 4 chicken bouillon, cubes
• 1 bay leaf
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme leaves
• pie crust
• 2 cups all-purpose flour
• 2 teaspoons salt
• 1 cup butter
• 2 egg yolks
• 4 tablespoons ice water

Recipe

• 1 sautee onion, carrots, potatoes, mixed veggies, corn and mushrooms in butter, pepper, garlic salt, garlic powder and marjoram leaves.
• 2 add 1/2c flour to veggie mixture and mix well. cook between low and medium and stir constantly for a couple of minutes.
• 3 add whipping cream to mixture, stirring constantly until well mixed and thickened. remove from heat.
• 4 boil chicken with the bay leaf, rosemary, thyme and bouillan cubes in just enough water to cover chicken. barely undercook and remove from heat.
• 5 shred chicken once cool enough and replace back into broth. set aside.
• 6 in a large bowl mix and mash 2c flour, salt and butter with a fork until crumb-like texture is reached.
• 7 add egg yokes and ice water. mix with fork for 3-4 minutes then knead with hands until you can reach a ball of dough. refrigerate for 30 minute.
• 8 add set aside chicken to veggie mixture. remove bay leaf and add 3c of broth and nutmeg to mixture. cook on medium heat; mix well. let stand.
• 9 divide pie dough in half. use rolling pin to thinly roll out bottom layer. (1 other person needed to help lift and place into 11"x13" dish).
• 10 once placed, manipulate to fit bottom and all sides of dish. steal from other half if necessary and add by simply pressing with fingers.
• 11 add chicken-veggie mixture on top of bottom dough. preheat oven to 400 degrees.
• 12 roll out second half of dough. place over chicken-veggie filling.
• 13 bake at 400 degrees for 40 minute or until pie crust is golden brown and filling is bubbling. allow to cool.
• 14 slice, dice and enjoy!