Recipe for Chicken Pot Pie

Filling Ingredients:

• 1/2 cup diced onions
• 1/3 cup butter
• 1/3 cup all purpose flour
• 1 1/2 tsp salt
• 3 cups chicken broth
• 4 cup diced chicken
• 1 cup frozen green peas (thawed)
• 2 grated carrots

Crust Ingredients:

• 3 3/4 cups all-purpose flour
• 1 1/4 tsp salt
• 1 cup shorting
• 8-10 Tbsp cold water

Filling Directions:

Sauté onion in butter until tender.

Blend in flour and salt.

Gradually add chicken broth, cook and stir until thick.

Add chicken and vegetables. Heat until bubbly.

Remove from heat and cool.

Whisk the flour and salt together.

Cut in shortening with pastry blender until mixture resembles coarse meal.

With a fork, stir in enough cold water 1 tablespoon at a time to moisten dry ingredients.

Shape dough into 2 balls, one a little larger than the other for bottom crust.

Roll each dough piece into a rectangle about 1/4" thick.

Fit larger piece into the bottom and along the sides of a 13"X9"x2" baking dish.

Pour the cooked chicken mixture into the bottom crust.

Roll out the remaining piece of dough.

Cut several slits in dough and place on top of the chicken mixture.

Fold edges under and crimp with a fork.

Brush with melted butter.

Bake at 400° for 30-35 minutes or until

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