Chicken Pot Pie

Pot Pie Crust

2 cups all-purpose flour, sifted

2 teaspoons baking powder

½ tsp salt

4 tbsp unsalted butter, cold

1-1/2 cups milk, divided

Pot Pie Filling

1 rotisserie chicken (fully cooked)

1 medium onion, diced

2 medium carrots, sliced on the bias

3 medium potatoes, cut into ½ inch cubes

3 cups low sodium chicken broth, divided

3-6 eggs

Salt and pepper to taste

Making the Pot Pie Crust

Sift flour, baking powder and salt together into a medium bowl.

Cut in the butter and work into the flour mix to create a course grained crumble.

Add 1 to 1.5 cups milk gradually, just enough until the dough comes together. Knead sparingly - do not overwork.

Roll dough into a ball, wrap in waxed paper, parchment or plastic wrap and refrigerate thirty minutes.

Making the Pot Pie Filling

Pick the meat off the rotisserie chicken, shred with fingers, and save in a large bowl.

Chop the vegetables (onions, carrots, potatoes) and place in a large saucepan with 2 cups chicken broth.

Bring the broth and veggies to a boil, then simmer at medium-low heat for 30 minutes until the vegetables are fork tender.

Constructing the Pot Pie

Preheat the oven to 375 degrees F.

Roll biscuit dough as thin as possible on a floured board.

Line a deep casserole dish with about 2/3 of the dough, reserving the remaining dough to cover the filling.

Fill the casserole with alternate layers of chicken and vegetables (preserve the vegetable broth) and season with salt and pepper.

Pour the vegetable broth into the mixture and add additional broth to fill the casserole three-quarters full.

Just before applying the top dough crust, break the eggs (careful to keep the yolks intact) arranged on top of the vegetables.

Lay the top dough crust over the chicken and vegetables, seal to the base crust.

Cut vents into the top crust and paint the top crust surface with milk.

Bake about twenty minutes or until the crust takes on a golden-brown hue. Serve.

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