Chicken Pot Pie

This Chicken Pot Pie is so fabulous, it deserves to be put upon a pedestal. I am using my All Butter Pie Crust recipe, for this pot pie. That will offer a sturdier pie shell, to hold all that delicious filling.

I like the simplicity, of this recipe. All filling ingredients are mixed, in a large bowl. No cooking required.

Always prebake the bottom crust! I can't say that enough. It really ensures that you have a flaky bottom
crust. 

I like to plate the Chicken Pot Pie with a scoop of mashed potatoes on top, covered with gravy!

CHICKEN POT PIE

PIE CRUST:
Double recipe (The Righteous Kitchen’s All Butter Pie Crust)
1 egg, beaten
1 Tablespoon heavy whipping cream, to brush pie shell
1/2 Teaspoon flaked sea salt, to sprinkle on pie shell

FILLING:
1 Can (10 3/4 oz) Healthy Request Cream of Chicken Soup
1/4 Cup flour
2 Chicken bouillon cubes, crushed
1 Teaspoon pepper
1/2 Cup heavy whipping cream
1/2 Cup whole milk
2  Cups rotisserie chicken, skin and bones removed, chopped
1/2 Cup frozen peas
1/2 Cup frozen carrots

GRAVY:
1 Can (10 3/4 oz) Healthy Request Cream of Chicken Soup
1/2 Cup whole milk

TO PREPARE PIE CRUST:
Divide dough in half. Roll and place bottom pie shell in a 9" pie pan. Dock bottom and sides of pie shell, using a fork. Cover bottom, sides, and top of pie shell with aluminum foil. Fill pie shell with pie weights. Bake at 375 until pie shell has started to get puffy, about 20 minutes. Remove foil and weights. Dock shell again. Brush with egg, to shellac. Return to oven to brown, about 20 minutes. 
TO PREPARE FILLING:

In a large mixing bowl, combine soup, flour, bouillon, and pepper. Stir in cream and milk. Add chicken, peas, and carrots; mixing well.

TO ASSEMBLE PIE:
Spoon chicken filling into pre baked crust. Roll out remaining dough, to cover filling. Crimp edges of pie shells very well. Brush top pie shell with heavy cream. Sprinkle with flaked sea salt. Using a knife, cut 4 vent slits, into top of pie shell. Return to oven. Bake until pie is bubbly, approximately 60 minutes, and top crust has browned.

TO MAKE GRAVY:
Warm soup and milk, in a small saucepan, over medium high heat.