Chicken Pot Pie

By prairiemama

My version of a Betty Crocker recipe
A favorite any time of year at our house

Photo by [e-mail]

Ingredients

• Crust:
• 2/3 cup + 2 tablespoons shortening
• 2 cups all purpose flour
• 1 tsp salt
• 4-5 tablespoons water
• Filling:
• 2 cups cut-up cooked chicken or turkey
• 2 cups water
• 2 chicken boullion cubes
• 2 potatoes, cubed
• 2 carrots, cubed
• 1/2 cup fresh or frozen peas
• 1/2 cup fresh or frozen green beans
• 1/2 cup canned or frozen corn
• Gravy:
• 1/3 cup butter or margarine
• 1/3 cup flour
• 1/3 cup chopped onion
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 3/4 cup chicken broth (reserved)
• 1/2 cup milk
• Or use 1 10-oz package frozen peas and carrots or
• leftover vegetables

Preparation

Step 1

Crust:
*Cut shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl (1-2 tsp water can be added if necessary).
Roll 2/3 of pastry into 13-inch square on lightly floured cloth-covered board. Ease pastry into a 9x9 pan.

Filling:
Boil vegetables in water and boullion cubes for 15-20 minutes, until vegetables are tender, but not soft. Drain, reserving 1 3/4 cup broth.

Gravy:
In a large kettle, heat butter over low heat until melted.
Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables. Heat thoroughly.

Pour filling into pastry-lined pan. Roll rest of dough into 11-iinch square; place over filling. Roll edges under; flute. Cut slits in center to allow steam to escape. Cook, uncovered in 425 oven until crust is brown, 30-35 minutes
*Use store bought pie crusts