How to make a delicious chicken pot pie and apple pie from scratch

Deep Dish Chicken Pot Pie with No Fail Pie Crust
Ingredients:
Top and bottom pie crusts (See my no-fail pie crust recipe)
2 chicken breasts, fully cooked and chopped
3 tablespoons olive oil
2 medium carrots, chopped
1 stalk of celery, chopped
1 medium sweet potato
1/3 cup flour
2 cups chicken broth
2 teaspoons salt, or to taste
1/4 teaspoon black pepper
1 tablespoon Italian or Vegetable seasoning
1 cup frozen peas, do not thaw
1 egg, beaten for egg wash
Instructions:
1. Fully cook chicken. Pan fry and chop finely. Season with salt and pepper.
2. Sauté onions in olive oil. Add chopped celery, carrot, and sweet potato. Season with salt, pepper, and Italian seasoning. Cook for about 10 minutes until the vegetables are softened slightly. They don’t need to be fully cooked.
3. Sprinkle flour over vegetables and add chicken broth. Allow the mixture to thicken for about five minutes. Add frozen peas and chicken.
4. Roll out bottom crust of pie dough. Use a 10.5-inch pie plate (a deep dish works best).
5. Add filling into the pie plate.
6. Roll out the top pie crust (about 12 inches) and place it over the pie. Press the two crusts together. These can be pressed together with a fork or crimped with your thumbs.
7. Brush with egg wash. Cut a star shape in the middle and make extra air slits to allow air to escape.
8. Bake at 425°F for 10 minutes to allow the top to brown, then lower the temperature to 350°F. Bake for an additional 40-50 minutes, or until fully cooked. If the top is getting too brown, cover with foil to prevent burning.
Enjoy your delicious Chicken Pot Pie with No Fail Pie Crust!
• No Fail Pie Crust | Ho...
No Fail Pie Crust
(Yields 3 double crusts)
5 cups flour
2 tsp salt
2 tsp baking powder
1 pound of lard
1 egg
1 tbsp vinegar
Instructions:
Mix flour, salt, baking powder and lard together to make a fine
texture.
1. In a cup put the egg and beat it with a fork.
2. To the beaten egg, add 1 tablespoon of vinegar.
3. Fill cup with ice water to equal 1 cup of liquid.
4. Add the liquid egg, vinegar and water mixture to dry ingredients.
5. Mix well and roll out.
6. Do not handle dough too much
(Recipe is from the Morristown Nova Scotia Baptist Ladies Auxiliary Cook Book called “Our Favorite Recipes" 1973)

[@paulettesampson7087]

Thanks for sharing Dorothy ❤

[@fromdorothyskitchen]

You are most welcome.🙏