Recipe: Chicken Pot Pie

It's still cold here in Alabama!  We had a little bit of snow last week, and the temperatures have been hovering in the 40s.  Since we keep the house so cold during the winter, I try to use the stove whenever I can to help keep us from freezing to death.  :)

One of our favorite winter time meals is chicken pot pie.  It's good any time, but there's nothing like a hot pie in the winter time.

CHICKEN POT PIE

Crust:

• 2 c. white flour
• 2/3 c. shortening, butter, or fat (not oil)
• 1/2 tsp. salt
• 6 tbl. cold water

Combine the first three ingredients completely.  Then add the water and stir as little as possible while still combining the ingredients thoroughly.  Spread a little flour onto your counter and rolling pin, and roll out half the dough.  This will be the bottom of your crust, so put it in your pie pan.  Make sure there aren't any holes because otherwise, the pie filling will stick to the pan.  Roll out the remaining dough to make the top crust.

Filling:

• 1 c. frozen corn
• 1 c. frozen peas
• 1 c. frozen green beans
• 2 carrots, peeled and chopped
• 2 small potatoes
• 1/2 c. chopped chicken
• 1 can cream of chicken soup
• 1 can milk
• Salt and pepper to taste

First, steam your vegetables.  Combine everything in a mixing bowl until the soup is creamy and coats the vegetables and chicken.  Pour the mixture into your pie pan, and top with the crust you already rolled out.

If you wish, brush the crust with a beaten egg.  Poke a few holes in the top of your crust so the steam can escape.  Bake at 350 degrees for about 30 minutes, or until the crust is golden brown.