CHICKEN POT PIE

Crust
1 pound skinless, boneless chicken breast halves – cubed (1 chicken breast)
1 cup sliced carrots (or a bag of mixed frozen veggies)
1 cup frozen green peas
*olive oil
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups chicken broth (made with bullion is good)
2/3 cup milk
*cubed potatoes

1. Preheat oven to 400 degrees F
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. sauté onions in olive oil until soft and translucent. Stir in flour, salt, pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.


Crust Recipe:
PIE CRUST



3/4 cup shortening

1/4 cup boiling water

1 tablespoon milk

2 cups flour

1 teaspoon salt


Pour boiling water and milk over shortening. Whip until like whipped cream. Sift flour and salt over mixture. Stir with fork around the bowl until it is clean. Press into ball. Roll between waxed paper. Makes a 2-crust pie or 2-3 pie shells. Bake at 450° F. for 8 minutes.