Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: Land O Lakes Butter, with Olive Oil & Sea Salt; Crisco All-Vegetable Shortening Baking Sticks; Gold Medal All Purpose Flour with Resealable Bag; David's Kosher Salt; Mountain Water Ice Block Ice; Kitchen Basics Chicken Bone Broth; Marinated Boneless Skinless Chicken Breast; Organic White Onion; Celery Stalk; Carrot; North Shore Living Herbs + Greens Thyme; Bob's Red Mill Dark Rye Flour, Organic; O Organics Milk, Low Fat, Organic; SIGNATURE SELECTS Peas, Sweet

Make The Crust:

Place the first 4 ingredients in a food processor and pulse until it resembles coarse cornmeal.

Sprinkle 1 tbsp of the water in the food processor and pulse a few times until the dough starts to come together.

Place the dough of a piece of parchment or plastic wrap and gather the dough into a ball and flatten into a disk.

Refrigerate the pie crust dough for 30 minutes or until chilled.

Make the Filling:

In a saucepan, bring chicken stock and chicken breasts to a boil, reduce to a simmer, partially covered for 12 minutes. Remove the chicken breasts to a plate, reserving the chicken broth, and when cool, cut the chicken into bite size chunks.

Heat 1 tbsp of the butter in a saucepan over medium heat and cook the onions for 4 minutes or until translucent.

Add the celery, carrots and thyme and cook for an additional 3 minutes.

Melt the remaining 3 tbsp of butter into the vegetables and sprinkle 3 tbsp of flour over and stir to make a roux. Cook for 1-2 minutes stirring to coat the vegetables.

Add the milk, reserved chicken broth, chopped chicken and peas and simmer over low to medium for 10 minutes or until thick and creamy. Add salt to taste.