We love a meal where everyone in our family is excited about eating it. Chicken Pot Pie is just that for our family.  It’s our supper tonight… and this recipe is so easy AND delicious!  Try it.  I’m sure you will love it!

Chicken Pot Pie with Herbed Crust
Serves 6

For the herbed pie crust:
1 1/2 cups all-purpose flour, plus some extra for rolling out the dough
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1/2 teaspoon dried oregano
8 tablespoons butter or lard
6 to 8 tablespoons ice water

Combine the flour, salt, pepper, and dried herbs in a medium bowl. Use a pastry blender or fork to cut the butter or lard into the flour mixture until it is crumbly. Add the ice water gradually, mixing quickly with a fork until the dough is just moist enough to hold together. be careful not to add too much water. you may not need the full 6 tablespoons. Shape the dough into a ball, then place on a floured surface and roll out to a rectangle at least 9×13 inches.

For the filling:
6 tablespoons unsalted butter
3 small stalks celery, coarsely chopped
3 carrots, scraped and finely chopped
1 large onion, sliced into thin wedges
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
3/4 cup fresh or thawed whole corn kernels
1/2 cup fresh or frozen peas
3 cups cooked chicken or turkey, shredded
1/2 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
1/2 cup half-and-half
1 teaspoon dried thyme, or 1 tablespoon fresh
2 tablespoons dry sherry

Preheat oven to 400`F

Melt 2 tablespoons of the butter in a large, nonreactive saucepan, then saute the celery, carrots, and onions over medium-high heat until they are crisp=tender, approximately 4-5 minutes. Remove to a large bowl, and keep warm. Add the salt, pepper, corn, peas, and shredded chicken or turkey to the vegetables, and stir gently until well combined.

Melt the remaining 4 tablespoons butter in the saucepan. Turn off the heat, add the flour, and stir in quickly. The mixture will be pasty. Over medium heat, stir in the broth, milk, half-and-half, and thyme. Bring the liquid to a boil, stirring occasionally; lower the heat and simmer, stirring often, until the sauce is thick and rich. Stir in the sherry.

Pour the sauce over the meat and vegetables, and mix gently. Season to taste with additional salt and pepper. Pour the entire contents of the bowl into a 13-x-9-inch baking pan, and top with the herbed pie crust. Fold down and crimp overlapping edges so that the crust fits inside the pan. Pierce the top several times with a sharp knife, and bake for 35 to 45 minutes, or until the top is golden brown and the filling is bubbling.

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