“I am new in the kitchen, but it seems that everything I "create" turns out SCRUMPTIOUS. I made this in an 11"x13" pan and it was devoured in 2 days by only 2 people! Believe me, it is that good! Preparing this meal takes a while, but it was soooo worth it.”
READY IN:
2hrs 40mins
SERVES:
10-12
YIELD:
1 11"x13" pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Sautee onion, carrots, potatoes, mixed veggies, corn and mushrooms in butter, pepper, garlic salt, garlic powder and marjoram leaves.
  2. Add 1/2c flour to veggie mixture and mix well. Cook between low and medium and stir constantly for a couple of minutes.
  3. Add whipping cream to mixture, stirring constantly until well mixed and thickened. Remove from heat.
  4. Boil chicken with the bay leaf, rosemary, thyme and bouillan cubes in just enough water to cover chicken. Barely undercook and remove from heat.
  5. Shred chicken once cool enough and replace back into broth. Set aside.
  6. In a large bowl mix and mash 2c flour, salt and butter with a fork until crumb-like texture is reached.
  7. Add egg yokes and ice water. Mix with fork for 3-4 minutes then knead with hands until you can reach a ball of dough. Refrigerate for 30 minute.
  8. Add set aside chicken to veggie mixture. Remove bay leaf and add 3c of broth and nutmeg to mixture. Cook on medium heat; mix well. Let stand.
  9. Divide pie dough in half. Use rolling pin to thinly roll out bottom layer. (1 other person needed to help lift and place into 11"x13" dish).
  10. Once placed, manipulate to fit bottom and all sides of dish. Steal from other half if necessary and add by simply pressing with fingers.
  11. Add chicken-veggie mixture on top of bottom dough. Preheat oven to 400 degrees.
  12. Roll out second half of dough. Place over chicken-veggie filling.
  13. Bake at 400 degrees for 40 minute or until pie crust is golden brown and filling is bubbling. Allow to cool.
  14. Slice, dice and ENJOY!

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