Name: Chicken Pot Pie
Cook time: 35 min
Yield: 4
Ingredients: 0.3333333333333333 cup butter or margarine; 0.3333333333333333 cup chopped onion; 0.3333333333333333 cup all-purpose flour; 0.5 tsp salt; 0.25 tsp ground black pepper; 1.75 cup water or chicken broth; 0.5 cup milk; 2.5 cup shredded cooked chicken or turkey; 2 cup (1 package) frozen mixed vegetables; 2 cup all-purpose flour; 1 tsp salt; 0.6666666666666666 cup plus 2 tablespoons shortening; 4 ea to 6 tablespoons cold water

Chicken Pot Pie

March 18, 2010 · by Tawnie Higginson

35m4 servings Original post

entreesLisachicken

Ingredients

Serves 4

0.33 cup butter or margarine
0.33 cup chopped onion
0.33 cup all-purpose flour
0.5 tsp salt
0.25 tsp ground black pepper
1.75 cup water or chicken broth
0.5 cup milk
2.5 cup shredded cooked chicken or turkey
2 cup (1 package) frozen mixed vegetables (thawed)
2 cup all-purpose flour
1 tsp salt
0.67 cup plus 2 tablespoons shortening
4 ea to 6 tablespoons cold water

My friend Kelli brought this to us when I had Henry. Mm mmmm it was good-especially the homemade, flaky crust. I vowed that I would make this. I decided everyone needs a good ol' Chicken Pot Pie recipe. This is a great one. It is actually the Betty Crocker recipe straight from the cookbook.

Ingredients for Filling:

1/3 cup butter or margarine

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 3/4 cups chicken broth

1/2 cup milk

2 1/2 cups shredded cooked chicken or turkey

2 cups (1 package) frozen mixed vegetables, thawed

Directions for Filling:

Rinse frozen veggies to separate. Drain. Heat margarine/butter in large saucepan over medium heat until melted. Stir in flour, onion, salt & pepper. Cook, stirring constantly until mixture is bubbly then briefly remove from heat while you stir in broth & milk. Heat to boiling, stirring constantly. Boil & stir for 1 minute. Stir in chicken & vegetables.

Heat oven to 425 degrees. Prepare pastry.

Ingredients for 10" Pastry:

2 cups all-purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 6 tablespoons cold water

Directions for 10" Pastry:

Cut shortening/butter into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl (1-2 tsp more water can be added, if needed).

Gather pastry and form into 2 balls. Roll out one ball until it is big enough to cover bottom and sides of pan. Press firmly against bottom & side. Then roll out 2nd ball to lay on top. Pour filling into pie. Seal up sides of pie by pinching, fork, etc. and trim off excess.

**Baking Instructions: Bake about 35 minutes or until golden brown.

For a 9x13 pan, double the above recipe. I usually triple or quadruple it!

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