Chicken Pot Pie

This one is one of Katie's favorites! Chicken Pot Pie!!

Ingredients

Fresh Pie Dough:
1 1/4 cups of all purpose flour 
1 stick of butter, diced
1/4 tsp salt
1/4 cup of ice water

Pie Filling
2 carrots, quartered
1 onion, diced
1 package of sliced mushrooms
2 potatoes, diced
4 tbsp butter, divided
1/2 cup milk
1 1/2 cups of cooked chicken, diced
2 cups of chicken broth
3 tbsp chopped parsley
1 tsp dried oregano 
3 tbsp all purpose flour
salt & pepper
1 egg + tsp of water for egg wash 

Chicken Pot Pie (450 per slice)

Directions

Pie Dough

1. Combine flour and salt, then add in the cubes of butter and mix them to it's course texture (similar to corn meal)
2. A tablespoon at a time, add in water and mix until the dough forms a ball. 
3. Wrap in plastic and refrigerate for 4 hours or overnight.

Pot Pie 

1. Preheat oven to 425, and roll out pie crust and set aside (be sure to use extra flour so it does not stick).
2. In a large skillet, melt 2 tbsp of butter over medium heat, add onions, carrots, mushrooms, parsley, oregano, and salt & pepper. Cook and stir until the vegetables till they are soft (10-15 minutes). 
3. Add chicken broth and bring to a boil. Add in potatoes and cook until they are tender but still firm. (this should also help soften the rest of the vegetables)
4. While potatoes are boiling, in a sauce pan, melt the remaining butter. Add chicken cubes and flour. Allow to cook for 2 minutes, then add milk and heat through.
5. When potatoes are tender, add the chicken/flour/milk mixture into the pan with veggies and cook until thickens.
6. Assemble your pie pan(s), and pour mixture into the pie pan, and place a pie crust on top of the filling. Flute the edges, and make 4 slits to allow steam to release. Using a cooking brush, add a good layer of egg wash and sprinkling of kosher salt to help give it a golden brown.
7. Bake for 15 minutes, then reduce oven to 350 and continue baking for 20 minutes, the crust should be a golden brown.
8. Enjoy!