Chicken Pot Pie (Recipe)

This recipe is a staple at my house.  It has to be served on plates and brought into the dining room, otherwise my husband and I will sit like starved piglets taking "just another scoop" until we have eaten an embarrassingly large amount, and by that I mean the whole stinking pie!  So without further a-do I present....

Note: This serves 6-8 people

Crust:
2 C. flour
1 tsp baking powder
1/8 tsp salt
6 Tbsp cold butter
2 Eggs, divided
1/2 C. milk

Filling:
4 Tbsp. butter
4 Tbsp. flour
1 C. milk
1 C. chicken broth
1 tsp. garlic powder
1/2-1 tsp salt
1/4 tsp pepper
1/2 tsp each sage, thyme and parsley
1/4 tsp each rosemary and basil
1 C. cooked cubed chicken (about 1 breast)
1 C. frozen vegetables (or fresh veggies diced and cooked to tender)
1 C. small curd cottage cheese

Grease a 1 1/2 to 2 quart casserole dish.
In a food processor mix 1 cup flour, baking powder and salt. 
Pulse in butter until mixture looks grainy and all of the butter is incorporated. 
Set aside 2 tsp. egg and mix the rest with the milk. 
Pulse egg mixture into flour mixture. 
Add the additional cup of flour and pulse until the dough is slightly sticky, but all comes together in a ball in the food processor.
Divide the dough in half. Roll have the dough out and place in the greased pan all the way up the sides.

For the filling, melt the butter in a sauce pan.
Add the flour until it smooth.

Add the chicken broth and milk and spices, heating to boiling, then turning the heat to low.
Mix in the chicken, vegetables and cottage cheese.

 Pour into the dough lined dish.

 Roll out the second half of the dough to fit the top.  Cover and make sure you crimp the edges.

 Make a fancy design on top with the excess dough,  give yourself five extra points for effort! 

 

Mix the reserved egg with 1 tsp water and brush on the crust.

Bake for 30 to 35 minutes until golden brown.

ENJOY!