“This is one of my favorite dishes, something I grew up on,” says chef and businesses owner Tonya Council. “It’s almost a one-dish meal. You’ll have to make it to see why I love it so much!”
Tonya Council’s Chicken Pot Pie
How to Make Tonya Council’s Chicken Pot Pie
2 small potatoes, diced
2 cooked whole chickens
2 cups chicken broth
½ cup butter
1 cup plus 2 tablespoons water
1 cup milk
4 tablespoons all-purpose flour
1 16 oz bag frozen peas and carrots, thawed
2 1/2 tablespoons chicken bouillon base
2 pie crusts (ready-made or using the recipe that follows)
Boil the potatoes in a pot of salted water and cook until tender, about 10 to 15 minutes. Drain and set aside. Remove the skin and bones from the chicken and dice the meat into bite-sized pieces to yield four cups. In a large saucepan, combine the chicken broth, 1 cup water, and milk. Bring the mixture to a boil.
In a separate dish, combine the remaining water and flour; blend into a paste. Add flour mixture to the cooking broth and mix until well combined. Let the mixture cook for 15 to 20 minutes on low heat until thickened. Add the chicken base and stir to combine. Press one pie crust into the bottom of a casserole or pie dish. Pour in the chicken and peas and carrots, then pour the broth mixture on top; spread it out evenly. Place the second crust over the top.
Using a fork, pinch the bottom and top crusts together, then cut a few small holes into the top pie crust to allow steam to escape. Bake for 35-40 minutes until the crust is golden brown.
Pie Crust Ingredients
2 cups all-purpose flour, plus more
1/2 teaspoon salt
2/3 cup shortening
4 tablespoons cold water
Mix flour and salt together in a bowl. Add the shortening and combine using a fork or fingertips until the mixture turns to coarse crumbles. Mix in the water, a little at a time, to bring the dough together. Divide into two, then refrigerate for at least 30 minutes or overnight. When ready to bake, place the dough on a lightly floured surface to roll out.
This recipe originally appeared in the January, 2022 of WALTER Magazine