Chicken Pot Pie with Herbed Crust

Since starting to raise our own chickens, chicken as a food group as pretty much dropped off the menu at our house.  Once I started to learn about chickens, and watch their social interactions both within the flock and with our other animals and family members, I just couldn't see them as food any longer.

But my husband really loves chicken pot pie, so I make one a few times a year, usually using a pre-cooked rotisserie chicken since eating one of our own, is definitely not an option!  (You can also omit the chicken all together and make a wonderful Vegetable Pot Pie - just add a few more vegetables to what is called for below).  

One of the things I really love about this recipe is the herbed crust. I mix some fresh or dried parsley and thyme in to the crust as I'm making it. Not only is it pretty, but it adds another layer of flavor to your finished pie.

CHICKEN POT PIE

Crust:

2-1/2 cups flour

1 teaspoon salt

Pinch of fresh or dried parsley and thyme

2 sticks cold butter

1/2 cup ice water

Combine flour, salt, a pinch of parsley and thyme and 2 sticks butter in food processor. Slowly add ice water until dough holds together. Flatten into two discs between plastic wrap. Chill for at least an hour.

Pie:

1/3 cup butter

1/3 cup flour

1-1/2 cups milk

1-1/2 cups water

Shredded rotiserrie or roasted chicken

2 sliced carrots, cooked until soft

1 medium potato, diced and cooked until soft

1/2 chopped onion, cooked until soft

1/2 cup green beans (fresh, frozen or canned)
1/2 cup peas (fresh, frozen or canned)

1/2 cup corn (fresh, frozen or canned)

Parsley, thyme, salt and pepper to taste

Preheat oven to 425 degrees. Melt butter in saucepan then slowly whisk in flour. Add milk and water and simmer until thickened, stirring constantly. Season with salt, pepper, parsley and thyme.

Roll out bottom crust and generously fill with chicken and vegetables. Pour liquid over top and cover with top crust. Vent crust, brush with milk and bake 30-35 minutes until golden brown.

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This recipe is shared at Katie's French Language Cafe, The Country Cook, Friday Food Fight, Kitchen Fun with my Three Sons, Full Plate Thursday, Saturday Show & Tell, Weekend Potluck, Cowgirl Up!, Tempt my Tummy, Adorned from Above, Hungry Little Girl, I should be Mopping the Floor

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