Chicken Pot Pie - Melanie

By pcander

Double for a 9x13

Ingredients

• 2 cups cooked chicken
• 1 cup sliced carrots
• 1 cup peas (or corn)
• 1 cup diced potatoes
• 2 TBL minced onion
• 3 cups chicken broth
• 1/4 cup cornstarch
• pie crust
• 2 cups flour
• 1 tsp salt
• 1 cup crisco
• 1/2 cup water

Preparation

Step 1

Cook vegetable and onions in broth until done. Thicken with cornstarch mixed with water. Add Chicken

Pie Crust:
Mix flour, shortening and salt with pastry blender until it resembles peas. Add water and mix until it forms a ball. Refrigerate dough 1 hour. Roll out. Use half for the crust and pour hot chicken mixture into the bottom and lay other crust over top.

Bake at 425 for 30 minutes