"The" Chicken Pot Pie Recipe

A few friends have requested share this recipe, and I honestly forget every time! I actually started putting it together the last time I made it…then…I forgot to finish!
For me this recipe makes 2 Chicken Pot Pie’s (I use a 12” Oval Glass Dish that is 3” Deep). We usually eat one and I freeze the chicken mixture for a quick dinner next time!
Crust Ingredients:

• 2 1/2 Cups All Purpose Flour
• 1 Tsp Sugar
• 1 Tsp Salt
• 1 Cup Solid Veg Shortening (or 1/2 cup Shortening + 1 Stick Unsalted Butter)
• 1/3 Cup + 1 Tbs Ice water

1. In a large bowl mix Flour, Sugar & Salt
2. Then, add Vegetable Shortening (break shortening into large chunks, or if you are using the butter, cut it into small chunks)
3. Cut the ingredients (use pastry blender or cut in opposite directions with 2 knives)
4. When you are through, some of the fat should be pea-sized pieces; the rest should look like coarse crumbs or cornmeal. The mixture should seem dry and powdery, not pasty or greasy!
5. Drizzle the water over the mixture.
6. Cut with spatula until it’s evenly moistened and begins to form small balls.
7. Press down the dough, if the balls of dough stick together, you have enough water; if not drizzle 1-2 tsps of ice water at a time until it does.
8. Divide the dough in half, pressing each half into a round flat disk and wrap it tightly in plastic.
9. Refrigerate for at least 30 minutes before rolling it. (can freeze for up to 6 months)
10. Preheat oven 425*
11. After the crust has been refrigerated, then you can roll it. (Only get one out at a time) Cover the bottom and sides of your dish.
12. Bake on center rack for 20-30 minutes or until golden brown.
13. Fill your crust with the chicken mixture
14. Roll out your other crust and place on top of the dish!
15. Bake on center rack for 20-30 or until golden brown.

Inside Ingredients:

• 1 Whole Roasted Chicken (Purdue sells a wonderful pre-seasoned one that all you have to do is bake. Or grab 2 of the Rotiserie chickens from Kroger. Price wise it is cheaper to buy, oh, and faster!)
• 28-32 oz package of Mixed Vegi’s (I use a mixture of corn, green peas, green beans, baby lima beans, sweet pea’s and carrots)
• 26 oz Cream of Chicken (the can will call to add equal water)

1. Pour Cream of Chicken (and water) into a large pot, add salt and pepper to taste.
2. Pull the chicken off the bones, (I used a food processor 1 time, and it was a huge mistake, the texture was not appealing to me) setting some of the skin to the side, and drop in the pot.
3. Take the little bit of the skin and cut it into fine pieces and drop in the pot for added flavor.
4. Add the mixed vegetables (more or less depending on what you want)
5. Let Simmer.

Warning: May Be Addictive : )