Chicken Pot Pie

Chicken Pot Pie....YUMMMM!  I love it but I always hated having the frozen one because it would get soggy.  And for those of you who know me, I HATE soggy food!!  I had leftover chicken one time and was wondering what to do with it.  *flash of light*....Chicken Pot Pie! Now, I make mine a little different because I am not a pea fan.  I HATE the little green things!  If you have been to my house for Bunco, this is the recipe that I used :)


Crust:
2 cups flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4-6 tablespoons cold water

Combine flour and salt in a large bowl, cut in shortening until crumbly.  Mix in enough cold water with fork until moistened.  Divide in half, shape each half into a ball.  Wrap one ball in plastic wrap and put in fridge. 
Roll out remaining ball of dough on a floured surface into an 11" circle.

 Put into a pie plate pressing against bottom and sides, trim and set aside

This is where I make mine a little different than most.  We just like the carrots, potatoes and corn
The carrots, potatoes and corn are from the chicken dinner we had Friday night


Filling:
1/3 cup butter
1/3 cup onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cup chicken broth
1/2 cup milk
2 1/2 cups chicken
2 cup carrots, potatoes and corn (not each, just a mix of them to make 2 cups)

In sauce pan melt butter, add onion cook 2 minutes.  Gradually stir in broth and milk.  Cook until bubbly making sure to keep stirring so it doesnt stick to the bottom of the pan.  Stir in flour make sure it is mixed in well.  Add chicken and vegetables.  Remove from heat and spoon into crust.  Depending on how deep your pie plate is, you might not use all of the filling. 

Roll out refrigerated dough to an 11" circle, put over filling press together, trim and flute edges if you want. 

Bake 30-40 minutes in a 425 oven.  During last 15-20 miutes if edges seem to be getting too brown, cover them with foil so they dont burn.  Let stand 5 miutes before serving :)