Amish Chicken Pot Pie

I often find myself just browsing through my cookbooks, reading the stories that go with the recipes, looking at the beautiful pictures, sifting through the ingredients etc.

Even though I've read The Amish Cook at Home a gazillion times already, I still pull it out and sit and read.



It was during one of these times that I once again happened across the page with the Chicken Pot Pie.

Now I've made chicken pot pie many times before and I've even shared the recipe here on the blog, but I figured, you know, Amish cooking is to me the epitome of comfort food and I've yet to try one of the recipes in this book that I didn't enjoy.  I'm SO glad I decided to put aside my preconceived notions of "it's just another pot pie", and gave this one a try.

YUM!

So simple, and yet so delicious.  Do give a try. This recipe makes 2, 9 inch pies, I halved it for myself and still ended up with 2 pies so I'm not sure what happened there LOL Maybe my pie dish is not deep enough or it's too small, but regardless, I now have an extra pie to pop in the freezer.

Chicken Pot Pie

2 cups peeled diced potatoes (I left the skin on my red potatoes)
1 3/4 cups sliced carrots
2 sticks of butter
2/3 cup chopped onion
1 cup all purpose flour
1 3/4 teaspoons salt
3/4 teaspoon ground pepper
2 tablespoons chicken soup base
3 cups chicken broth
1 1/2 cups of milk
4 cups cubed cooked chicken
1 cup frozen or fresh green peas
4 disks homemade pie dough



Preheat oven to 375 degrees F.

Combine the potatoes and carrots in a large saucepan. Cover with water and boil until almost tender, 12 to 15 minutes. Drain and set aside.



Melt the butter in a large saucepan over medium heat and saute the onion until tender, about 5 minutes. Stir in the flour, salt and pepper and chicken soup base until blended.

Gradually whisk in the broth and milk. Bring to a boil and cook, whisking constantly, until thick, about 2 minutes. Stir in the chicken, peas, potatoes and carrots. Remove from the heat.



Roll out two disks of pastry to 1/8 inch thickness. Line two 9 inch pie pans with the pastry and trim to a 1/2 inch overhang. Spoon the chicken mixture into the pastry shells. Roll out 2 more pastry disks to a 1/8 inch thickness. Cover the pie pans with the pastry and trim to a 1 inch overhang. Fold the dough under and crimp the edges.
Cut decorative slashes in the tops of the pies. Bake until golden brown, about 30 minutes.