Homemade Chicken Pot Pie with Cheddar Cheese, Fresh Cracked Pepper, and Parmesan Pie Crust

Okay, this recipe has got to be one of our most requested!! I'e shown it a couple times on our instagram page and I always get a bunch of comments asking for the recipe! It's taken me a minute, to try the recipe a couple different times, finalizing temperatures, measurements, and instructions, but the WAIT. IS. OVER!!! This is the perfect meal for a couple reasons:

1. SO much of it can be made a head-- your pie crusts can be in the fridge for up to a week before baking, your filling can be made a the day before as well so that the day of, you just have to assemble!

2. You can get it in the oven early since it bakes for about an hour, and then it stays warm on your counter for a while until you are ready for dinner!

3. This flavor, is UNREAL. seriously, its one of the most delicious meals I've made. It has the brightness from the fresh produce-- which I looove during winter months when there isn't a ton in season-- but yet its creamy and rich and warm for the perfect winter meal.

Your family is going to be thanking you for making this meal!! Here it is:

FILLING

3 TBSP Butter

1 onion, diced

2 ribs of celery, diced

2 cups carrots, diced

2 cups red potatoes, diced into marble-sized pieces so they will cook tender

2 cups chicken, cooked and diced

1 tsp fresh Thyme, leaves removed from stem

1 TBS fresh Parsley, chopped

1 tsp salt

1/4 tsp fresh cracked pepper

1/8 tsp nutmeg

1/2 tsp dry mustard

1 tsp Worchestershire sauce

Few drops of tabasco (optional)

5 TBS butter

7 TBS flour

1 Quart of chicken broth

1 C heavy cream

1 C peas

2 C chicken, cooked & diced, seasoned with salt and pepper

METHOD

1. Melt 3 TBSP butter in large pan. Sauté onions, celery, and carrots in until soften and the liquid is evaporated (this is called "sweating" the vegetables and it creates a wonderful blending of flavors).

2. In a medium sauce pan melt butter and add flour. Blend until smooth and cook until light brown and fragrant. Slowly add chicken broth and whisk until smooth (this will steam up and be tricky to stir at first). Add cream and whisk until smooth. Cook until thickened and will coat the back of a spoon. Add seasonings.

3. Poor sauce into vegetables. Add potatoes, peas and chicken and fold mixture to combine.

PIE CRUST

3 C flour

1 1/2 tsp salt

1/2 tsp. fresh cracked black pepper

1/2 C shredded cheddar cheese

1 1/2 C butter flavored Crisco

1/3 C + 1-2 TBS ice cold water

2 - 4 TBS shredded parmesan cheese

Egg wash: 1 egg mixed well with 1 TBSP of water

METHOD

1. In a bowl whisk together flour, salt, pepper, and cheese.

2. Add butter flavored Crisco and "cut" into dough with a pastry cutter or two knives.

3. Add water little by little, lightly combining with a fork until it can be brought together into a loose, shaggy ball. Place dough in plastic wrap and press to bring together into a ball. Don't knead or over work it.

4. This recipe makes a top and a bottom, so divide dough into two.

ASSEMBLING

1. Roll out the bottom of pie crust and place in pie pan. Add filling.

2. Roll out the top of your pie crust and place over the filling. Make sure to seal the sides well.

3. Cut vent holes in top of crust and brush with egg wash. sprinkle with kosher salt fresh cracked pepper and parmesan cheese.

4. Loosely cover with tin foil and bake at 400° for 40 minutes. Uncover and bake for an additional 20 minutes or until the filling is bubbling up through the vent holes. The crust should be golden brown.

Tips:

- Costco sells their rotisserie chicken, conveniently pre-diced and bagged. This has more flavor than boiled chicken and will keep well in the freezer, making soups and pot pies during the winter much easier.

- The filling can be made ahead of time and frozen.

- The pie crust can be made ahead of time. Wrap each half separately in plastic wrap and put in the fridge up to a 3 days.

- Every oven is different, so start checking periodically around 40 minutes in to make sure the crust isn't getting too brown.