Chicken Pot Pie

Recipe View Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the chilled lard using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 4 hours, or preferably overnight. (4+ hours)

Recipe View Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C).

Recipe View Prepare the Filling: Melt 1/2 cup of butter in a large saucepan over medium heat. Whisk in the flour, salt, pepper, and onion until smooth. Gradually whisk in the chicken broth, stirring constantly until the sauce thickens. (5 minutes)

Recipe View Sauté Mushrooms: In a separate pan, melt 3 tablespoons of butter over medium heat. Sauté the mushrooms until tender and golden brown. Stir the sautéed mushrooms into the thickened chicken broth mixture. (8 minutes)

Recipe View Combine and Cook: Stir in the chopped chicken, carrots, celery, and potatoes into the saucepan. Continue to cook, stirring occasionally, until the vegetables are slightly softened. (7 minutes)

Recipe View Assemble the Pie: On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie plate. Gently transfer the dough to the pie plate, pressing it into the bottom and up the sides. Pour the chicken and vegetable filling into the prepared pie crust.

Recipe View Top Crust: Roll out the remaining disc of dough to create the top crust. Carefully place it over the filling. Trim any excess dough and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape during baking.

Recipe View Bake: Bake in the preheated oven for 30 minutes, or until the crust is golden brown and the filling is bubbly. (30 minutes)

Recipe View Cool and Serve: Let the pot pie cool slightly before serving. This allows the filling to set and prevents burning your mouth!