Katrina’s Chicken Pot Pie

3– medium potatoes peeled and cut into 1” cubes
1 tsp. chicken bouillon granules
1 ½ cups Longmont Dairy whipping cream
1/8 tsp. of each of Turmeric, garlic powder, onion powder, poultry seasoning, black pepper
A pinch salt
1 ½ – 2 cups roasted, shredded chicken
1 ½ cups vegetables chopped to 1 inch (Green beans, corn and carrots are great.)
½ cup shredded Sharp Tillamook cheese
Pie dough for shell and lining of 9” pie pan prepared (see directions below)

Partially cook potatoes and vegetables, with 2 Tbs. water, in microwave. Mix potatoes and vegetables, bouillon, spices and cream together. Pour ¾ of cream mixture into pie shell. Layer on all the shredded chicken. Add the remaining cream mixture. Sprinkle with the shredded cheese. Top with the 2^nd pie crust. Flute the edges and cut and vent holes in the top. Brush with egg whites if desired.

Bake at 375° F. for 25-30 minute. Serve immediately.

Mooo News, February 2014

Pie Crust Recipe

2 ½ cups all-purpose flour
A pinch of salt
1 tsp. sugar
2 sticks Country Cream salted butter
(If using unsalted butter, increase salt to ¼ tsp.)

Cut the chilled sticks of butter into pieces and set aside. Mix 2 ½ cups all-purpose flour, salt and sugar in bowl. Using your food processor on a pulse to mix setting, mix the butter and flour