This recipe is for a deconstructed chicken pot pie. I love that the filling is easy to put together. That allows time to make home made mashed potatoes, and pie crust. Baking the crust, flat, on a baking sheet minimizes the effort; while ensuring a crisp and flaky crust. This is a comfort food favorite!
A YouTube demonstration is available, by clicking this link.
DECONSTRUCTED CHICKEN POT PIE
PIE CRUST:
2 Cups flour
1/2 Teaspoon salt
1 Tablespoon sugar
1 Tablespoon butter flakes
3/4 Cup butter Crisco shortening
Up to 7 Tablespoons ice water
1 Tablespoon heavy cream, or milk, for wash
1/2 Teaspoon Maldon flaked sea salt
FILLING:
1 (22 Ounce) Can Healthy Request Campbell's Cream of Chicken Soup
2 Tablespoons flour
2 Chicken bouillon cubes, crushed
1 1/2 Cups milk
1 (12 Ounce) Bag frozen peas and carrots
1/2 Rotisserie chicken, skin and bones removed, chopped
1/2 Teaspoon pepper
TO MAKE PIE CRUST:
In a large mixing bowl, combine flour, salt, sugar and butter flakes. Using your hands, press shortening into flour mixture until becomes the consistency of wet sand. Add water, a tablespoon at a time, to just moisten the flour. To test, press flour between fingers. If it starts to hold then there is enough water. Roll dough onto a baking tray. Score and dock dough. Brush with milk or cream. Sprinkle with flaked sea salt. Bake at 375 until golden brown.
TO MAKE FILLING:
To a medium high skillet, add half the can of soup, and a little milk. Whisk flour into soup. Add remainder of soup and milk. Stir in pepper and bouillon cubes. Bring to a boil. Reduce to a simmer. Stir in peas and carrots, to heat through. Stir in chicken to heat through. Break baked pie crust and serve over hot filling.