When you have a large family, certain traditional meals require a little reinventing. Such is the Chicken Pot Pie.
First of all – pie. Let me just clarify that pie is one of those things that by it’s very nature is NOT large family friendly. 8 pieces. That’s what ya get. 8 pieces. Yes, I can get creative and manage to cut them into 16 slivers, but seriously – that only works for the little kids who don’t know any better.
So, pie of any kind either has to be made in massive quantities or it needs to go in a casserole dish. And yes, I’m still going to call it PIE.
And because we are a large family, ONE casserole dish isn’t going to cut it. So, I make two, and when we have company, I make 3.
As you can see, I prefer to make a lattice crust on top. It makes it look fancy. 😉
And now my mouth is watering because this stuff is sooooo good! The following recipe will make 2 9×13″ casseroles. I suggest a great big salad as a side. Enjoy!
Chicken Pot Pie Large Family Style
2 c. whole wheat flour
4 c. unbleached flour
2 tsp baking powder
1 tsp salt
1 c. cold butter
2 c. cold water
In a large bowl, combine flour, baking powder, and salt. Cut in butter until crumbly. Gradually add water until dough sticks together. Turn onto floured surface and knead 10-12 times until smooth. Set aside 1/3 of the dough. Press remaining dough into 2 9×13″ casserole dishes.
6 c. cooked chicken
3 c. shredded cheese
1½-2 lbs mixed veggies (I used frozen)
2 cans cream of chicken
16 oz sour cream
1 onion, diced
1 small can of green chilis (if you have it and like it)
Mix together in large bowl and spread over crust.
Then, roll out remaining dough and cut into strips and lay over filling to form lattice-work.
Bake at 400° for 50 minutes.