One of B’s relatives posted her beautiful chicken pot pie with cookie-cutter top crust to Facebook, and I was inspired. I used the Flaky Cheddar Cheese Crust from The Pie and Pastry Bible for both the top and bottom crusts, but doubled the recipe to have enough. That left me some extra, which baked into amazing crackers!
For the filling, I started by roasting 1.5 lbs of frozen, boneless chicken parts with chopped celery and carrot and around a half cup of apple cider. I put off blogging for too long to remember perfectly,but I think it took about a hour to get to 165F inside.
When the chicken was roasted and cooling enough that I could cube it, I made a roux with 4 tbsp of butter and 4 tbsp of flour, and whisked in 2c of milk. Once that was nicely simmering, I chopped the chicken and added it, the veggies, and what was left of the cider.