Top Crust Chicken Pot Pie

One of my favorite things ever is Chicken Pot Pie.  The only problem is that it takes all day to prepare.  I took my favorite recipe and made it with THRIVE, and it turned out great!  And it took less than an hour to prepare.  

Crust

• 3 C. Flour
• 1 1/2 tsp. Salt
• 4 Egg Yolks
• 6 Tbsp. cold Water
• 1 1/3 C. cold Butter

Filling

• 4 Cups Water
• 1/3 C. THRIVE Carrot Dices
• 3/4 C. THRIVE Potato Chunks
• 1 1/2 C. THIRVE Peas
• 3/4 C. THRIVE Chopped Onions
• 1 C. THRIVE Celery
• 2 C. THRIVE Seasoned Chicken
• 3 C. hot Water
• 4 Tbsp. Butter
• 5 Tbsp. Flour
• 2 1/2 tsp. THRIVE Chicken Bouillon
• Water
• 2/3 C. Milk

Make the crust by mixing the flour and salt in a bowl.  Make a depression in the center of the flour and add the egg yolks and water.  Slice the butter into small pieces and add to the flour.  Cut the wet ingredients into the dry ingredients.  When the flour is moistened, use your hands to finish making the dough.  Roll into a ball and cover with plastic wrap.  Refrigerate for 1-2 hours to make it easier to roll out.

To make the filling boil 4 cups water.  Add the carrots and potatoes and boil for 10 minutes.  In another bowl, combine chicken and 3 C. hot water.  Let sit for 10 minutes.  Drain chicken, reserving the water for later.  When the carrots and the potatoes have boiled for 10 minutes, remove from heat and add the peas, onions, and celery.  Set aside for a few minutes, stirring occasionally. 

In a large pot, melt the butter over medium heat.  Add the flour and bouillon and whisk until smooth.  Add 2 3/4 cups of the reserved water (you may need to add more water to get to the 2 3/4 cups), and milk.  Continue to heat over high heat until the mixture comes to a boil, stirring continually.  Cook for an additional minute or so until thick, and then reduce the heat to low.  Add the chicken and vegetables and simmer the mixture over medium low heat for 4-5 minutes, stirring occasionally.  Salt and pepper to taste.  I like to make the filling in the morning, and refrigerate it until I'm ready to make dinner that night.

Preheat the oven to 425 degrees.  My kids like to have their own individual pot pies, so I usually make individual pies using ramekins or small oven safe bowls.  You can also use a pie pan.  You will have enough to make 2 large pies, or about 10 small pies.  I like to divide it in half and make one for dinner and save the rest for dinner the next day.  

Fill the dishes with the filling.  Roll out the dough on a floured surface.  Use a knife to cut a circle about 1 inch larger then the dish you a using.  Place the crust on top of the dish.  Fold the edge of the dough over the edge of each dish and press firmly to create a seal.  Brush the top of the pie with a beaten egg.

Bake the pies on a cookie sheet for 30-40 minutes or until the top crust is light brown.