Mom’s Chicken Pot Pie

My mom is the best. I could go on forever about her willingness to help and never complain, her patience, unconditional love, positive attitude, waking up all night, an ever listening ear and every other desirable quality out there. This pie here is her best dish. All of us kids, including my husband, request her to make it when we’re home. Well, I’m still lucky enough to have her here, so she whipped it up for us tonight!

Mom makes the crust from scratch- it’s flaky with just a little bit of doughiness without being soggy. Growing up, we’d use the scraps to bake little “cookies” that we’d sprinkle with cinnamon sugar and scarf down as a mini-dessert. Sometimes she throws in peas and carrots in the filling, but it depends on which kids are home and eating it- she is nice enough to remember each kid’s specific tastebuds. We happened to have some asparagus in the crisper, so after a quick steaming, into the filling it went, and it was perfect.

Mom’s Chicken Pot Pie

1/3 cup butter
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth (Mom uses 2 bouillon cubes with hot water)
2/3 cup milk
2 cups cut up cooked chicken
any veggie(s) you have on hand (optional)

Pastry ingredients:
2/3 cups plus 2 tablespoons shortening
2 cups all purpose flour
1 teaspoon salt
4 to 5 tablespoons water

Heat butter over low heat until melted and blend in flour, salt and pepper. Cook over low heat stirring until mixture is smooth and bubbly. Remove from heat and stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir a minute. Stir in chicken and any vegetables. Reserve. Prepare pastry.

For pastry: Cut shortening into flour and salt until particles are the size of small peas. Sprinkle in water (1 tablespoon at a time, tossing with fork until all flour is moistened) One to two teaspoons can be added at a time if necessary. Gather pastry into a ball. Roll 2/3 of pastry into 13 inch square on lightly floured cloth covered board.

Ease pastry into pie pan. Pour chicken filling into pastry lined pan. Roll remaining dough into a circle sized to fit top of pie. Place over filling and roll edges under. Cut slits in center to allow steam to escape. Cook uncovered in 425 degree oven until the crust is brown (about 30-35 minutes). Let sit 5 to 10 minutes before slicing.