If you are using a whole chicken, place it in a dutch oven in the morning or afternoon over medium-low heat. Anywhere from 225-275 degrees. Give it roughly 3-5 hours to cook. I like to add in a little olive oil, poultry seasoning, or fresh herbs (a couple of teaspoons salt or pepper works) and some chicken broth to cook in.
Add into a large glass bowl your flour and Crisco and cut them equally together with a pastry cutter. Once they are evenly incorporated together add in your egg wash (egg, water, vinegar, salt). Mix them well together and form the pie dough into a ball.
Put the dough into the refrigerator while you make your gravy and veggie mixture. Cover it with plastic wrap or in an airtight container.
At this point, the chicken should be almost finished in the oven and the pie dough should be chilling about ready to go into your pie dish.
Get a small saucepan for the gravy and start simmering your butter first. While the butter is melting add in your flour and make sure to whisk it in well. We don’t want any clumps! This is an easy way to ensure it stays creamy and smooth.
Season it with salt and pepper and let it brown a bit. This will take a couple of minutes at the very most.
Slowly add in your chicken stock or broth of choice. Don’t dump it in too fast or you will run the risk of getting lumps! Cook over medium heat.
Cook the gravy until it thickens to your liking. I have noticed if I let it sit for a few minutes after it’s all done it naturally thickens. Taste as you go to make sure it has enough salt and pepper.
Once the gravy is done and the chicken is finished in the dutch oven you are ready to construct your pie.
Mix into the gravy your veggies and add in the fresh chicken (shredded to your liking). Get your pie crust out of the fridge and get your work surface ready with some flour so you can roll out the dough.
Cut your dough into 2 equal parts (one for the bottom crust and one for the top crust).Press the bottom pie crust into the dish and make sure it goes all the way up the sides to your pie pan. No need to blind bake this pot pie crust.
Add in your creamy chicken and vegetable filling into the pie shell.Cover it with the top pie crust and slit the top for air.
Loosely cover your pie with aluminum foil and pop it into the oven at 400 degrees. After about 25 minutes take the aluminum foil off and let the pie cook openly in the oven for another 20-25 minutes until it is golden brown.
Cut the pie and enjoy!
