Chicken Pot Pie

This recipe comes from Melinda Tolleson from Arizona, and the MySurvey Member Recipes section. It is delicious. I only made one change and that was to toss the peas and add corn. Sorry pea lovers, I just don't like them, but you can keep them if you want. Jarom and I made this late one night when we didn't really eat dinner and were hungry. We don't cook together often but we have fun when we do. The only problem is our kitchen is so small that we bump into each other more than we cook-perhaps that is half the fun.

6 tsp. butter
6 tbsp. flour
1 c. half & half
1 c. peas and carrots (I used 1/2 can of corn and cut up 2 fresh carrots)
1 c. chopped onion
2 c. chicken broth
2 c. potatoes
2 c. chicken

Pie Crust:
2 c. flour, plus a handful
3/4 c. vegetable shortening
3/4 tsp. salt
1/3 c. water

1. Grill, boil or bake chicken-(I actually bought a rotissery chicken from the store and just peeled off the skin and took the meat off the bone). Melt butter in a large saucepan, add onion and cook until soft. Add the flour and chicken broth and bring to a boil, about 4-6 minutes. Once boiling, add half & half, potatoes, peas (corn), carrots and cooked chicken. Let cook to simmer.

2. Finally, while simmering, create your pie crust. You will need to pieces.

3. Place one pie crust in a pie plate and add chicken filling. Add top crust, crimp edges and seal. Bake in oven at 350 degrees for 30-40 minutes or until golden brown.

6-8 servings