Chicken Pot Pie

Nothing says comfort food like a fresh, hardy chicken pot pie. This is a great recipe that I tweaked just a bit to my liking since I don't care much for peas. It is from the kitchen of Melinda R. of Tolleson, Arizona and was posted on one of my survey websites called MySurvey.com.



Pie crust:
2 c. flour, plus extra
3/4 c. shortening
3/4 tsp. salt
1/3 c. water

Filling:
6 tsp. butter
6 tbsp. flour
1 c. half & half
1 c. peas and carrots
1 c. chopped onion
2 c. chicken broth
2 c. potatoes, diced
2 c. chicken, shredded

1. Prepare pie crust and split dough in half. Roll each half out to about 1/8 of an inch thick, creating two crusts, a top and a bottom. Spray pie plate with cooking spray and place one crust in plate pressing up sides.
2. Grill, boil or bake chicken. Allow to cool and then shred.
3. Melt butter in large saucepan, add onion and cook until soft. Add flour and chicken broth and bring to a boil, about 4-6 minutes. Once boiling, add half & half, potatoes, peas, carrots and cooked chicken. Let simmer until thickened, about 5 minutes.
4.Spoon mixture into pie crust already in pie plate. Cover with second pie crust and seal edges. Bake in oven at 350 degrees for 30-40 minutes or until golden brown. Allow to cool 15-20 minutes and serve.

NOTE: I don't like peas, personally, so I add corn instead of peas. I also add black pepper and garlic powder to season the mixture to taste while it cooks before adding to the crust.