Chicken:
This just needs to be cooked. Anyway will probably do but I baked mine in an oven at 375° F from about 45–50 minutes. The chicken breasts were quite thick. I sprinkled them with some seasoning and oil. Once the breasts are cooked, let them cool and then chop then into bite size pieces.
Dough:
I used a basic dough recipe.
1. Mix salt, baking soda, and flour together in large bowl
2. Cut butter and shortening in to small cubes.
3. Hand mix butter and shortening into flour until smooth.
4. Add a little water until dough can be formed into a cohesive ball. I probably added about 3 tablespoons of water, 1 tablespoon at a time until it all held together nicely.
5. Refrigerate dough for at least thirty minutes
Pot Pie Filling:
1. In a large saucepan, melt the butter and sauté the onions for about ten minutes until they are translucent.
2. Dissolve the bullion cubes in 4 cups of hot water.
3. Add the Lipton soup mix to the bullion mixture.
4. Add the flour to the onions and cook for another couple of minutes over low heat.
5. Pour the bullion/soup mixture into the saucepan and cook for a couple of minutes until it thickens.
6. Add salt and pepper to taste (I used about 1 teaspoon each)
7. Add the cream (or half and half) to the saucepan.
8. Add all of your vegetables and the cubed chicken to the saucepan
Finishing:
Ladle the pot pie filling into the oven proof dishes that you intend to use. Roll out the pie crust to about 1/4-inch thick and cover your pot pie with crust. You can crimp the extra dough around the edges to make a thicker edge to the crust. I used some oven proof soup tureens that we have to make individual pot pies but it should work in a larger dish just as well. Brush the crust with the egg white. Poke some holes or cut some slits into the crust to allow steam to come out. Bake the pie at 375° F for about forty minutes.
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