Chicken Pot Pie

This is one of our favorite cold-weather comfort meals. Every time I make this everyone raves!


Pie Crust

1 1/3 c. flour
1/2 c. Crisco shortening (use Crisco brand, it makes a difference)
1/2 tsp. salt
3 T. ice water


Mix flour and salt in a bowl. Cut in shortening with a pastry cutter until mixture resembles the texture of tiny split peas. Do not use your hands. Once mixture is the right texture add the ice water and combine with fork. It may appear as if it needs more water, but it doesn't. Quickly gather dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate at least 30 minutes. (This makes one 9-inch pie crust. I usually double it because I like a crust on the top, too.) Remove dough from the refrigerator. If dough is too stiff and cold let stand a few minutes. Use a floured rolling pin to roll dough out on a floured surface and then transfer to a pie dish.


Filling:


1/3 c. butter
1/3 c. flour
1/2 tsp. salt
/4 tsp. pepper
1 or 2 cans chicken broth (depending on how thick you want it)
2/3 c. milk
2 tsp. chicken bullion
2 c. cubed cooked chicken
1-2 cups vegetables, frozen or already cooked, such as carrots, peas, onions, green beans, corn, potatoes - whatever your family likes


Melt butter in a saucepan. Stir in flour, salt and pepper until blended. Gradually stir in broth, milk, and bullion. Bring to a boil. Boil and stir for 2 minutes; remove from heat and stir in chicken and veggies. Pour warm filling with chicken and vegetables into the prepared pie crust. If desired, cover with a top crust. (If you use a top crust, I usually use a knife to poke 3 holes in the top.) Bake at 425 degrees for 20 - 30 minutes or until the crust is brown and the filling bubbly. Serve warm.