INGREDIENTSCrust
2 1/2 cups flour
1/2 tsp. salt
1 c. butter, chilled & diced
1/2 c. ice water
Filling
4-6 boneless, skinless chicken breasts, cooked & cubed
1 large turnip, peeled & diced
4 large carrots, peeled & diced
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup frozen pearl onions
2 packages of your favorite chicken gravy
1/2 cup flour
3 cups chicken stock
4 Tablespoons butter
salt and pepper to taste (or other herbs and spices of your liking)
To make pie crust: (this makes enough for bottom and top crust--or you can buy refrigerated pie crust and save yourself the hassle, especially if you don't have time to wait for it to chill. We usually buy the pre-made Pillsbury dough, but this time I decided to make the crust from scratch)
1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate. Place crust in plate. Press dough evenly around plate. Fill pie and repeat for top crust. Recipe came from allrecipes.com
To make filling:
1. Place the carrots and turnips (or other diced root vegetables) in a saucepan and boil until just tender. Drain and set aside.
2. Cook frozen vegetables per package directions and set aside.
3. In a large skillet, I used a high sided skillet to be sure everything fit, melt the butter. Add the flour to the butter and cook for a minute or two stirring constantly. Add the chicken stock gradually to the butter/flour mixture, whisking constantly. Whisk thoroughly to avoid lumps. In a bowl, mix your gravy packets with some cold water. By mixing them thoroughly in a separate bowl, it will help with a smoother transition into the flour mixture (adding the gravy packets directly into the cooking liquid will cause lumps). I use gravy packets as they help thicken the filling and they are full of flavor. Pour the gravy packet mixture into the skillet and whisk thoroughly to combine. Let cook until thick, stirring occasionally.
4. Add in chicken and vegetables and stir thoroughly.
5. Pour mixture into pie plate with pie crust. Add top crust and embellish as you like (crimp edges, etc... ).
Bake pie at 425 degrees for 30-40 minutes. I usually put the bottom crust in the oven (unfilled) for about 8 minutes in order to cook it a little as it always seems a little under done otherwise. Also, you may want to pre-heat a cookie sheet in the oven and place the pie on the cookie sheet in case any spills over during baking.
Let cool for 5 minutes then enjoy!