Kat's Recipe Box

For ease, I used a broasted chicken from the local grocery store. One large chicken will make three pot pies. Of course, you can always add as much chicken as you like. The measurements are based on my tastes so you can use as a guide but please play around and do what works for you and your family.

6 celery stalks
6 medium carrots
1 large yellow onion
8 tbsp. butter
1/2 cup of all purpose flour
4 cups low sodium chicken stock
2 chicken bouillon cubes
1 cup frozen peas, green beans, corn
2 cups heavy cream
2 sprigs fresh thyme
2 tsp. salt
black pepper to taste

At this point, you should remove the pastry from the freezer and let it thaw while you are making the pot pie.

Finely dice the celery, carrots and onion. Add them to a dutch oven with the butter and saute until the vegetables are translucent.

Add the chicken and stir to combine. Sprinkle the flour over the vegetables and stir until combines and cook the flour off for a few minutes. Add the chicken broth and stir constantly. Stir in the bouillon.

Add the frozen vegetables and continuing stirring. Add the cream and stir and cook the mixture over low heat while it thickens. About 4 minutes.

Add thyme, salt and pepper and remove from heat. Taste to make sure it is seasoned to your taste.

Pour into 3 throw away pie pans and freeze or top with your pastry and bake 400 degrees until crust is golden. About 30 minutes.

Made this for dinner tonight and it was a hit! This will make three pastries. I bought the throw away cake pans so I could freeze the pot pie mixture so this is three pastry tops only.

3 cups all purpose flour
1 tsp. kosher salt
1 1/2 cups (3 sticks) cold butter
1 egg lightly beaten
5 tbsp. cold water
1 tbsp. distilled white vinegar
1 sprig fresh thyme

Combine the flour and salt in a large bowl. Add butter and using a pastry blender, gradually work the butter into the flour mixture until the mixture resembles tiny pebbles. This will take a good 3-4 minutes.

Lightly beat the egg and add to the flour mixture. Also add the cold water and vinegar and thyme leaves. Stir the mixture, just until combined. Divide the dough into three equal parts and pat into patties. Place each piece of dough in a large freezer bag and roll the dough out flat before sealing the bad to make it as flat as you can. Seal the bag. If you will be using the pastries right away, you will need to chill for at least 15 minutes. You can freeze for use at a later time.

If you will be topping the pot pie right away, lightly flour a flat surface and after the crust has chilled for about 15 minutes roll out until desired thickness and it covers the top of the pot pie hanging over the side.