Happy Pie Day!

At work yesterday I was looking up some January and February Holidays to celebrate. Sometimes it is fun to celebrate those little holidays that no one know about. Like that January is National Soup Month. That is why I was posting all those soup recipes for you.
... Ok fine, I learned about National Soup Month after the fact. But it was still a good idea.

Anyways, I learned in the nick of time that today is National Pie Day! Like an actual pie, not Pi (3.141592653) Day, another day where people often eat pie to celebrate. My husband asked forever ago if I would make Chicken Pot Pie and I never got around to it. Thankfully he is forgiving and this recipe is delicious. 

Extra Flaky Pie Crust 

2 cups sifted cold flour

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon vinegar (to make crust flaky)

2/3 cup butter

6 tablespoons ice water

Sift flour, sugar and salt together.  Grate cold butter (on cheese grater) into flour/salt and add vinegar. I grate the butter so that I don't have to cut it in with a pastry fork. Mix butter and flour together gently with hands until a crumbly mixture has formed. Add ice water 1 tablespoon at a time while mixing with hands until a ball is formed. Dough should be pliable and hold together but not wet at all. Adding too little water will cause the dough to crack when rolling, and adding to much water will make the dough sticky.  Split in half and roll out both halves on floured surface, then put one half in pie plate.

Chicken Filling

4 oz sour cream (1/2 cup)

1 Tablespoon milk (optional to make it smooth)

½ cup grated sharp cheddar cheese

1 can cream of chicken soup

1/2 cup cooked veggies ( my mom always used steamed broccoli pieces, and I like to add peas, corn and chopped carrots, just make sure they are not too wet when they go in the bowl)

1-2 chicken breasts, grilled and chopped into bite size pieces

A dash of garlic salt and a couple dashes of pepper to taste. 

Mix all ingredients together. Fill crust in the pie plate with filling and then cover with the other pie crust. Pinch sides together to seal. Brush evaporated milk on top of crust before baking for a golden brown crust. Bake at 400 degrees for 45-60 minutes.