Chicken Pot Pie with Herbed Crust

This pot pie is a delicious way to dress up leftover chicken or turkey, and can be made with storebought rotisserie chicken, too.


1 pound skinless, boneless chicken breast halves – cubed
1 cup diced carrots
1 cup peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp Black Pepper
1/4 tsp Celery Seed
1 3/4 cups chicken broth
2/3 cup milk

For the Crust:
2 cups all-purpose flour
1 tsp salt
1/2 tsp Rosemary, whole
1/2 tsp Thyme Leaf
2/3 cup shortening
8 Tbsp ice water

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

For the crust:
Mix 2 cups flour and salt with vegetable shortening using pastry blender. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Divide ball in half.
Using a rolling pin, roll one of balls to fit the bottom of the pie plate. Roll out the other half of dough to form top crust.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.