For the Filling:
In a saucepan cook 2 potatoes, and 2 carrots until tender. I had some left-over green beans and some frozen peas that I threw in after the potatoes and carrots were fork tender.
To a skillet add 1/4 cup of melted butter and 1/2 of an onion chopped. Cook this until the onions are soft. Add 1/4 cups of flour and cook for about 2 minutes. Add 2 cups of chicken broth and about 1/4 cup of milk. Cook until thick. Add the cooked vegetables and onion mixture. Add 1 rotisserie chicken chopped into bite-size chunks. You can either put this mixture in a pie shell and then add the filling and then top with another crust, or you can put the filling in an oven proof dish and top with the crust. I like this method because I am eating less crust.
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks chilled unsalted butter, cut into pieces
- Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
- To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
- Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
- Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack and freeze