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D&J’s Chicken Pot Pie

Recipe By: Katheryn Hanson
Year Submitted: 2017
Winner Second Place


1 ½ cups all-purpose flour
¾ teaspoon kosher salt
½ teaspoon baking powder
¼ cup butter flavored Crisco (cold)
¼ cup unsalted butter (cold and cut into chunks)
8-10 tablespoons ice cold water

2 whole skinless chicken breasts
1 tablespoons extra virgin olive oil
1 teaspoon kosher salt to taste
1 teaspoon ground pepper to taste
2 ½ cups chicken stock
1 cube chicken bouillon
1 cup diced white onion
6 tablespoon unsalted butter
¼ cup skim milk
1 cup blanched carrots, sliced
2 cups par cooked potatoes, diced
1 cup peas
2 tablespoon parsley
½ teaspoon ground rosemary
½ teaspoon ground celery seed
1 egg white
½ teaspoon water


Mix flour, salt, and baking powder. Cut in the Crisco and butter. Once the Crisco and butter are well blended (pea sized), add ice water on tablespoon at a time to moisten the dough and come together. On a flour surface briefly knead to form a ball and divide in 4 smaller balls. Flatten each ball into a disc, wrap each in plastic wrap. Refrigerate for an hour. Roll out 2 dough discs and place in prepared pie dish. Roll the remaining 2 discs for the top crust.

Clean the chicken breasts, and brush with the extra virgin olive oil, and season both sides with salt and pepper. Cook the chicken with 2 tablespoons of water for 30 minutes or until done, do not overcook. Remove from heat and cool slightly. Cut the chicken into bite size pieces. Warm the chicken stock and bouillon cube in a 1 quart saucepan. In a 4 quart sauce pan sauté
the onion in 6 tablespoons of unsalted butter until translucent. Add ¼ cup plus 1/8 cup flour to sautéed onions and stir for approximately 2 minutes on low heat. Add the warm stock and stir for 5 minutes. While stirring constantly, simmer for 1 minute longer until thick. Add ¼ cup skim milk into the sauce. Add the chicken, carrots, potatoes, peas, parsley, rosemary, and ground celery seed. Pour the filing into the prepared pie dish. Place the top crust over the filling, crimp the edges to seal in the filling. Whisk together the egg white and ½ teaspoon of water. Brush over the top of the pot pie, slit the top crust, and cover the edges with aluminum foil. Preheat the oven to 375 degrees F. Bake for 1 hour.