Another Sunday Favorite at the Parker Household. Granted my family has a long tradition of making pies and that skill set was passed down to me at an early age. You don't need to make your own pie crust for this recipe. You can always slum it and buy a pre-made crust in the freezer section of your local mega-mart type store.

Parker's Simple Pie Crust Recipe:

Mix together:
2 cups sifted flour
1 teaspoon salt
1 teaspoon baking powder
Mix in:
6 heaping tablespoons Crisco
Mix until pellets, than add:
6 tablespoons cold water (recommended that you add ice to your water to make it really cold)

Mix.  The key is to NOT over mix and over-work your crust!

Make into pie crust. This will form a top/bottom for a simple pie.


For the Chicken Pot Pie

1 tablespoons butter
1 tablespoon olive oil plus more
2-3 chicken breasts, diced
salt and pepper
1/2 onion, chopped
1 stalks celery, chopped
2 carrots, chopped
1 potato, diced
1 bay leaf
poultry seasoning
4 tablespoons flour
3 cups chicken stock
2 cups shredded chicken
2 tablespoons chopped parsley
1/2 cup frozen peas, thawed
2 home made or prepared pie crusts

Cook chicken in oil and butter. Season with salt and pepper. Remove from heat and add onion and some more olive oil to the sauce pan. Cook 1-2 minutes and add celery, carrots, potato, bay leaf and season with poultry seasoning. Cook veggies for a bit, then add flour and cook 2 min. Preheat oven to 350 degrees. Add chicken stock and bring to a simmer. Simmer until potatoes are almost tender. Remove bay leaf. Stir in chicken, parsley and peas.

Pour mixture in to your pie crusted ready pie pan. Cover with the top pie crust.

I generally cook pies at 425 for 15 minutes then turn the heat down to 350 and cook another 45 minutes.