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.
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
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.
**Baking Instructions: Bake about 35 minutes or until golden brown.
For a 9x13 pan, double the above recipe. I usually triple or quadruple it!
:.