This chicken pot pie also has ham, mushrooms and spinach in the filling. It is topped with a homemade crust.
Begin by placing the water in the freezer to cool for about 10 minutes.
To make a pie crust you will need a clean, flat counter top. You can also use a silicone baking mat.
To know exactly what size to roll your crust, just be sure that it is slightly bigger than your pie plate.
Sift the flour into bowl and mix together with the salt.
Cut in butter with a pastry cutter.
You can also use two butter knives if you don't have a pastry cutter.
Continue to cut work the mixture until it resembles the texture of coarse cornmeal.
Now, use a fork to mix in the cold water until it is just incorporated.
It's okay if you see little specks of butter, and flour and the dough is not smooth.
Use clean hands to form the dough together to form a ball.
Cut the ball into two pieces and store one in a bowl with a cloth over top so it does not dry out.
Sprinkle your working surface with a bit of flour, and keep the flour nearby in case your dough gets sticky you can add more on top of the dough and also on your rolling pin.
Flatten your ball down into a disc.
Use your rolling pin to roll out dough. Push from the center and roll evenly to the edges. Keep rolling and try to make a circle. If it is not perfect, it won't matter.
Don't overwork the crust. Cover with plastic wrap until your have the filling for the pie prepared.
Gently transfer the dough into a 9-inch pie plate.
Preheat the oven to 425 degrees F.
Chicken, Ham and Mushroom Filling
In a large saucepan, heat butter over low heat until melted.
Blend in flour, onion, salt and pepper.
Cook over low heat, stirring constantly until smooth and bubbly.
Remove from heat.
Stir in the chicken broth and milk.
Heat to boiling and stir constantly. Boil for one minute, stirring, then shut off.
Stir in the chicken,ham,mushrooms and spinach.
Pour the filling into a 9-inch baking dish.
Top with the pie crust. Trim off any crust hanging over and re-roll it to make the leaves.
Cut into the crust with a knife to make vent holes.
Flute edges with a fork.
Place the decorative leaves onto the top.
Cook uncovered in preheated oven about 30-35 minutes or until the crust is nice and brown.