Classic Chicken Pot Pie | American Pie Council

Ingredients

• 1 rotisserie chicken (meat removed and chopped)
• OR
• 1 whole chicken, spatchcocked and roasted at 400°F until the internal temperature reaches 165°F (measured in the leg)
• 1 russet potato, peeled and diced into small cubes
• 1 white onion (or sweet onion), diced small
• Olive oil and butter (for sautéing)
• 1/3 cup all-purpose flour
• 1 (16 oz) bag of frozen mixed vegetables (carrots, green beans, and corn)
• 2 bay leaves
• Salt and pepper, to taste
• 3 cups chicken or vegetable broth
• 1 cup half-and-half or whole milk
• 3 cups all-purpose flour
• 1 cup butter-flavored Crisco (do not use plain)
• 1 teaspoon salt
• 1/2-1 cup iced water, depending on dough consistency