Chicken Pot Pie

shared by Dara P.
Ingredients:
CRUST:
2 cups all-purpose flour

1 teaspoon salt

 2/3 cup shortening (I use butter flavored Crisco)

 8 tablespoons ice water

Directions:

1. Heat oven to 425 degrees F (220 degrees C).
2. Mix 2 cups flour and salt with vegetable shortening using pastry blender.
3. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Divide ball in half.
4. Using a rolling pin, roll one of balls to fit the bottom and sides of an 11x7 inch baking dish. Roll out the other half of dough to form top crust.
5. You can also use this pie crust as directed in your favorite pie recipe.

FOR THE FILLING:

1.  Boil and cube a couple of boneless, skinless chicken breasts.
2. In a saucepan put 1 cup cubed potatoes, 1/4 c chopped carrots, 1/4 c chopped celery, 1/4 c butter, a teaspoon of poultry seasoning and  salt and pepper to taste. Cook for about 10 minutes. You can also add dried minced onion of a little extra flavor. 
3. Pour vegetable mixture into a bowl and add 1/2 to 3/4 c flour and mix well.
4. Add 1 cup of chicken broth, 1 c heavy cream and 2 cups of milk and stir together.
5. Add the cooked, cubed chicken. You may need to add a little more milk if you think it will be too dry.
6. Pour into a baking dish and top with the remaining crust.
7. Bake in a 350 degree oven for an hour or until veggies are cooked through. ENJOY!