Tuesday, March 11, 2008

Chicken Pot Pie

For the filling:

Chop vegetables. I like to use carrots, celery, potatoes and broccoli. Boil vegetables in water until soft. If you like peas, add them after the other vegetables are mostly cooked through.

Cook chicken and cube.

2 cans cream of chicken (or any cream of soup)
1/2 cup milk
1/8 tsp crushed thyme
1/8 tsp pepper

Mix all together.

For the crust:

2 cups flour
1 tsp onion salt
3/4 cup shortening
1/2 plus cup cold water

Cut shortening into flour and salt mixture. The secret to great pot pie crust is the onion salt! Add water slowly. Work dough into a ball. Divide dough in half. Roll out the dough and fit into pie plate. Trim edge. Roll out top crust. Add filling. Cover with top crust; trim and flute edges. Cut slits in top. Bake at 400 degrees for 25 minutes.

For pictures, click here.

No comments: