Soupy Chicken Pot Pie

Name: Soupy Chicken Pot Pie
Ingredients: FOR THE FILLING:; 2 pounds Boneless, Skinless Chicken Thighs, Trimmed Of Excess Fat And Cut Into 1-inch Cubes; 1 cup Onions, Chopped; 2 cloves Garlic, Minced; 1/4 cups Butter; 2 cups Mixed Frozen Veggies; 1/4 cups Flour; 2 cups Chicken Broth; 1/2 cups Heavy Whipping Cream; 1 Tablespoon Fresh Thyme; 1 teaspoon Fresh Rosemary, Chopped; 1/4 teaspoons Celery Seed; 1 teaspoon Mrs Dash Table Blend; Salt And Fresh Cracked Pepper; 2 Tablespoons Fresh Parsley, Chopped; FOR THE CRUST:; 2 Large Eggs, Divided; 5 Tablespoons Milk; 1 teaspoon White Vinegar; 1-1/4 cup Shortening; 3 cups Flour; 1 teaspoon Salt; 2 Tablespoons Water

23 ingredients

9 steps

Ingredients

FOR THE FILLING:
2 pounds Boneless, Skinless Chicken Thighs, Trimmed Of Excess Fat And Cut Into 1-inch Cubes
1 cup Onions, Chopped
2 cloves Garlic, Minced
1/4 cups Butter
2 cups Mixed Frozen Veggies
1/4 cups Flour
2 cups Chicken Broth
1/2 cups Heavy Whipping Cream
1 Tablespoon Fresh Thyme
1 teaspoon Fresh Rosemary, Chopped
1/4 teaspoons Celery Seed
1 teaspoon Mrs Dash Table Blend
Salt And Fresh Cracked Pepper
2 Tablespoons Fresh Parsley, Chopped
FOR THE CRUST:
2 Large Eggs, Divided
5 Tablespoons Milk
1 teaspoon White Vinegar
1-1/4 cup Shortening
3 cups Flour
1 teaspoon Salt
2 Tablespoons Water

Directions

1

Saute chicken, onion and garlic in butter until cooked through and aromatic. Add flour and stir until it forms a paste around the cooked ingredients. Add remaining ingredients except parsley and cook until it thickens to the consistency of a hearty cream of potato soup or a chowder.
2

Remove from heat and allow to cool to room temperature or at least lukewarm. When cooled, stir in the fresh parsley.
3

While filling is cooling, prepare the crust. Whisk 1 egg, milk, and vinegar until well blended.
4

In a large bowl, cut shortening into flour and salt until mixture resembles pea-sized crumbles. Add the milk and egg mixture, pressing and stirring until the dough clumps together cohesively.
5

Quickly shape into an oblong with your hands, wrap in plastic wrap and chill for about 1 hour in the refrigerator.
6

Preheat oven to 375°F.
7

When filing has cooled and dough is chilled, cut dough ball in half and roll one half out for the bottom crust. Line a deep-dish pie plate with the crust, then pour the filling into the prepared shell.
8

Roll out the top crust, top the pie, cut any excess crust from the edges, seal with a fork. Mix the remaining egg and water to form an egg wash. Brush the egg wash over the top crust. Then vent by cutting some symmetrical slits into the top crust.
9

Place on a metal baking sheet and bake for 40 minutes or until the crust is golden brown. Allow pie to cool for about 15 minutes. Serve pie wedges and soupy filling over a bed of Brazilian-style white rice.