This was a new thing for me. When I would make Chicken Pot Pie in the past, I would just buy an already made pie crust. Its just easier...right?? Well, yes it is easier, but this was NOT difficult AT ALL!! I'm so glad I did it because now they will always be done by scratch.Don't you just love the feeling when you make something they may have intimidated you in the past and you find it wasn't so bad, you actually like it better...me too!
Chicken Pot Pie
Serves 6 Prep Time 45 minutes Cook Time 1 hour
I did not get this entirely from Silvana Nardone's cookbook. It was kinda a mix of a few. However I did use her All-Purpose Pie Crust. The filling is just your standard chicken pot pie recipe. I used some from Cooking For Isaiah {to remain gluten & dairy free} and Southern Living to make this. You can use whatever suits you.
All-Purpose Pie Crust by Silvana Nardone
Makes 2 9-inch shells Prep Time 25 minutes Cook Time 40 minutes
2 3/4 Silvana's All-Purpose Flour
1/2 tsp salt
1 1/2 cups chilled all-vegetable shortening
2/3 cup ice cold water
