Oh my chicken pot pie. This one is at the top of our family fav list.
I tore this recipe out of a Food Network Magazine years ago and have carried it with us wherever we have lived. I have adapted it to use staple ingredients I love and require basic kitchen tools. This recipe includes both the savory filling and delicious crust.

Serves: 6-8 guests

Tools:

stock pot

rolling pin

2 quart casserole or glass bakeware dish

cutting board

chef’s knife

prep bowls

pastry blender

Ingredients:

For the crust:

1 cup all purpose flower – sifted. plus more for dusting.

1/4 tsp baking powder

1/4 tsp fine salt

4 TBSP cold butter

1 large egg

2 tablespoons full cream milk

For the filling:

3-4 small potatoes, washed and peeled. Diced in to small cubes.

5 medium carrots, washed, peeled and roughly chopped

1 large white or yellow onion – finely diced

3 celery stalks – diced

1 cup corn (freezer corn or canned corn, liquid removed)

3 garlic cloves, smashed and cut into small pieces

3 -4 cups homemake chicken stock (Depending on how chunky you like your filling)

1-2 tsp fresh thyme (1 tsp dried thyme)

2 TBSP olive oil

170 gm (1/3 cup) natural yogurt – full fat or fat free – both work

3 cups shredded roasted chicken

1/2 cup fresh parsley – minced

cracked black pepper

course sea salt

To make the crust:

Cut the butter into dime-sized squares, set aside. Seperate the egg white from the yolk, set aside. Whisk the flour, baking powder and salt in a small bowl. Add the butter pieces one at a time and use a pastry blender to continue to mix together until looks like course meal. Beat the egg yolk and milk together until combined. Add to the crust mix, stirring slowly until the dough comes together. Lightly flour a clean surface and place the dough in a flattened disk. Wrap in plastic wrap and refrigerate for at least one hour or freeze for 20 minutes.

For the filling:

Once all the vegetables are prepped, heat a stock pot with a splash of olive oil. Add onions and simmer for a minute or two. Add carrots and celery and garlic. Crack salt and pepper to taste. Let vegetables simmer until fragrant. Sprinkle the vegetables with flour (corn starch works also) and stir until lightly toasted.

Add chicken stock and heat until starts to boil. Add potatoes and cook for 15 minutes over medium-high heat. Stir regularly so vegetables do not stick to the bottom on the pan. Remove from heat and let cool slightly. Taste. Add salt and pepper as needed. Stir in yogurt, smoothly. Add chicken. Stir. Add corn. Stir to combine all filling ingredients.

For the pie:

Transfer the filling to the casserole or glass baking dish. Remove dough from refrigerator. Lightly flour surface and rolling pin. Roll out the dough until it is about 1/8 inch thick ad slightly larger than the baking dish. Carefully lift the dough from the surface and place over the baking dish.

Whisk the egg white in a small bowl. Brush the egg white to cover the crust completely. Crack salt and pepper. Press the dough lightly around the sides of the dish.

Use a small pearing knife to cut small slits in the crust to release air while baking. Sometime making a pattern adds a little extra love when hosting.

Place baking dish on a baking sheet and bake in the oven for about 20-25 minutes or until the crust is golden brown all over.

Remove from oven, let set for five minutes. Slice the crust with a seated knife. Plate up in shallow bowls and serve hot.