Chicken Pot Pie

This is another yummy adaptation from a Snow family recipe. I make my own pie crust, so I included that recipe, but the recipe called for frozen pie crust which I'm sure is yummy as well. The problem with a frozen pie crust is twofold: 1) it costs money. I'm not paying $3 or $4 for something I can make myself pretty quickly with flour and shortening. 2) you have to buy it ahead of time. That requires forethought. Hee hee. Anyway, here it is!

Filling:
1/3 c. butter
1/3 c. flour
1/3 c. onion
1/4 tsp pepper
1/2 tsp salt
1 can chicken broth
2/3 c. milk
Shredded chicken (She means the cannery stuff, but I cook and cube mine)
Peas and carrots (this means frozen ones. I used garden carrots and broccoli with frozen peas in mine. If you use fresh veggies, make sure you cook them a bit before you put them in or they will be just a little crunchy.)
2 frozen pie crusts (or use the recipe at the end of this post)

Melt butter. Add flour, onion, salt, and pepper. Remove from heat when it's a paste. Add chicken broth and milk. Return to heat and boil for 1 minute. Add chicken and veggies. Form pie crust. Pour mixture in crust. Put other crust on top. Pinch edges and bake at 425 degrees for 30 minutes.

*sidenote* you probably already know this, but if you'll put a little layer of tinfoil over the edges of the crust until the last 5 minutes of baking, the crust edges won't fry.

2-crust pie:
2 cups all purpose flour
1 tsp salt
2/3 cup plus 2 T shortening
4 to 6 T cold water

In a medium bowl, mix flour and salt. Cut in shortening with a pastry blender or kitchen knives until particles are the size of small peas. (*sidenote* I finally bought a cheap little pastry blender at Wal-Mart for around $4. It changed my life.) Sprinkle with cold water, 1 T at a time until all the flour is moistened and pastry almost leaves the side of the bowl. Divide dough in half and shape into flattened rounds between wax paper. Refrigerate for 45 minutes until dough is firm but pliable. Then roll out and form your pie crusts. If it's too hard to roll, just let it sit on the counter until it softens up some.

*another sidenote* this one is good to make ahead of time and pop it in the fridge until you're ready to cook. We do it on Sundays sometimes so we can just stuff it in the oven when we get home from church.