Pot Pie

Crust Ingredients

2 1/2 cups flour
1 teaspoon salt
1 cup butter (2 cubes) cut into 1/2-inch pieces

1/2 cup crisco shortening cut into 1/2-inch pieces 
8 tablespoons ice-cold water

Chicken Pot Pie Filling Ingredients

1/2 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups broth
1 cup milk 
2 to 3 cups cut-up cooked chicken or turkey
1 1/2 cups frozen vegetables
1 semi-cooked potato (cut into 1/2" cubes)

Beef Pot Pie Filling Ingredients

2 pounds stew meat 🥩(cut into 1-inch pieces)
1/3 cup flour
2 Tbsp butter 🧈 
1 onion 🧅 chopped
3 cloves garlic 🧄 minced
1/2 cup red wine 🍷 
1/4 cup soy sauce
1 Tbsp worcestershire sauce
4 cups broth
2 Tbsp tomato 🍅 paste
1 tsp rosemary
1 tsp thyme
2 bay leaves
1 tsp sugar
1/4 tsp pepper
3 large carrots 🥕 cut into 1-inch pieces
2 large celery ribs cut into 1-inch pieces
2 russet potatoes 🥔 cut into 1-inch pieces
8 oz mushrooms 🍄 sliced
1 cup frozen peas  
 

Instructions

Mix flour and salt in medium bowl. 
Cut in butter & shortning until mixture forms coarse pea sized crumbs  
Sprinkle with the water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl  
Separate pastry into 2 balls, flatten into 5 inch discs, and refrigerate for at least 1 hour  
(Meanwhile, cook chicken or beef pie fillings, see below)
Roll one pastry round on lightly floured surface into a round 2 inches larger than upside-down 9-inch pie plate
Roll pastry loosely around rolling pin and unroll and ease into pie plate  
Spoon filling into bottom crust. Trim overhanging edge of bottom crust 1/2 inch from rim of plate
Roll out other round, then roll loosely around rolling pin and place over filling 
Trim overhanging edge of top pastry 1 inch from rim of plate. 
Fold edge of top crust under bottom crust, pressing on rim to seal; flute edges
Cut slits in pastry so steam can escape
Bake at 400° for 35 minutes

Chicken Pot Pie Filling Instructions

Meanwhile, In 2-quart saucepan, melt butter over medium heat
Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly
Stir in broth and milk. Heat to boiling, stirring constantly
Stir in chicken, mixed vegetables, potatoes and remove from heat

Beef Pot Pie Filling Instructions 

Sprinkle the beef chunks with the salt and pepper, then coat with the flour 
Heat the oil and butter in large pot and brown stew meat on all sides. Transfer to a plate and set aside.
Add the onions & mushrooms with another tablespoon of butter and cook until soft 
Add the garlic and cook for another minute
Add the wine, bring it to a boil, scraping up the browned bits from the bottom of the pan
Return the beef, then add soy sauce, worcestershire sauce, broth, tomato paste and seasonings. 
Bring it to a boil, reduce the heat to low, cover and simmer for 30 minutes.
Add the vegetables, cover and cook for another 30 minutes

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