Anyone who knows my husband Larry knows that his taste in food is not quite as eclectic as mine. This may or may not be a gross understatement. In fact, his taste in food runs to comfort food with not many exceptions. He’s also suspicious of anything new, so when I offered, years ago, to make a homemade chicken pot pie instead of the frozen ones he grew up with, he wasn’t sure he would like it.
Spoiler: he does. He loves this, as long as I don’t add anything to it, or fancy it up in any way. Happy to oblige.
Larry’s Chicken Pot Pie
makes 1 11×17 inch pie
Scant 2 cups flour (2 cups minus about a tablespoon)
1/2 teaspoon salt
1/2 Tablespoon sugar
6 Tablespoons butter
3 Tablespoons shortening
1/4 cup ice water, plus more if needed
2 boneless, skinless chicken breasts, cooked just until done in water or broth, broth reserved
1/4 cup flour
1/4 cup butter
1 cup milk (I usually use canned evaporated milk; feel free to use regular milk or even half and half)
1 cup chicken broth
1 can peas and carrots, drained
Dough: Put flour, salt, and sugar in food processor and combine. Cut up butter and shortening into small pieces and add, pulsing until the fat is cut into the flour mixture. With machine running, add ice water through feed tube until dough forms. Chilling makes it easier to roll and cut but is not necessary.
Filling: In a saucepan, melt the butter. Add flour and cook 1 minute. Mix together milk and broth (if the broth that you cooked the chicken in is not very flavorful, add instant chicken bouillon powder to taste) and add to flour mixture, whisking constantly. Cook and stir until thickened. Add cut up chicken breasts and peas and carrots and let cool slightly.
Assembly: Divide the dough into two pieces. Roll out each into a 9×13 inch rectangle. Line the 11×17 inch baking dish with one piece of dough, bringing it up around the sides. Top with cooled filling. Fit the second piece of dough on top and crimp edges to seal. Cut steam holes in dough and bake in a 375° oven for about 30 minutes, until slightly browned.