This is my mom’s homemade Chicken Pot Pie recipe. She says it’s still a “work in progress” but I think it’s delicious. Mom tweaks her recipes often because she’s a great cook.

CHICKEN POT PIE

For the Double Crust:
1 large egg, slightly beaten
1/2 cup sour cream
3 Tablespoons ice water
3 cups all purpose flour
1/4 cup whole wheat flour
1 teaspoon salt
12 Tablespoons butter, cut into 1/2 inch pieces, chilled or frozen
1 additional egg, beaten for top finishing

Combine egg, sour cream and water in a bowl, set aside. Mix flours and salt, cut in butter til pea-size pieces. Add sour cream mixture. Mix and knead til dough forms. Divide into 1/3 and 2/3 portions. Wrap in plastic and chill for 30 minutes. Set out 10 minutes before rolling. Use larger portion for bottom crust.

For the Filling:
3/4 cup frozen peas
1-2 cups frozen carrots (fire roasted works best)
2 1/2 cups chicken broth, additional 1 cup likely
small bag frozen seasoning blend (onion, celery, peppers)
1/2-1 teaspoon minced garlic
small potato, diced or cubed
5 Tablespoons all purpose flour
1/2 teaspoon black pepper
1/4 teaspoon ground thyme
1/2 cup half-and-half
1 Rotisserie chicken, meat cut into bite-size pieces

Pre-cook peas and carrots, set aside. Heat broth till boiling, add seasoning blend, garlic and potato, cooking till almost tender. Mix flour, pepper and thyme with half-and-half, stir into broth mixture and cook till thickened, adding additional broth as needed. Add peas and carrots. Add chicken. Adjust with broth/flour so not too soupy or too thick.

Pour filling into bottom crust lined pan. (9 inch square pan works well) Moisten edge of crust with water, cover with top crust, pinch and trim. Brush with 1 beaten egg, cut slits. Bake 15 minutes at 400 degrees. Reduce temperature to 350, bake 15-20 minutes. Let cool at least 45 minutes before cutting.

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