Chicken Pot Pie

Crust
2 Cups flour
1 Cup Shortening
1 1/2 tsp salt
5 tbsp Ice water

1. In a mixing bowl combine flour and salt.  Cut in Shortening using a pastry blender.  Add water  on a lightly floured surface gently roll dough in flour to coat.  Knead lightly 10 times. Divide dough into two and put in the freezer for a 10 minutes.  I think it's easier to roll out and work with when it's nice and cold.

Filling
2-3  Chicken Breasts
1/2 - 1 bag frozen Peas
Carrots
1- 2 Potatoes
1-2 cans cream of chicken soup


1. Boil chicken breasts, when they are done, cut into little pieces.  Save chicken broth from boiling the chicken.

2. Cut carrots and potatoes,  boil until tender.  (You could also use the frozen peas and carrots bag.  If you use this you don't have to precook the carrots).

3. In a large mixing bowl mix chicken, peas, carrots, potatoes and one can cream of chicken soup. (When I make this I'm usually making several to freeze so I can't remember how many cans of soup I use when only making one, SORRY)  Stir in chicken broth until it's the consistency you want.   If you need to, add the other can of soup.  (You'd need this if you didn't have enough filling to fill your pie pan).

4. Using one ball of dough roll out bottom crust to size of pie pan.  Place in pie pan (I like to poke a few holes in it to prevent from bubbling up and to give my kids something to do).  Cut off excess dough around edges.

5.Pour filling into crust.  Do not over fill, this will cause it to boil out while baking.

6. Roll out other ball of dough to size of pan.  Place over the top of pie.  Using a fork, crimp around edges of pie, this will help prevent your filling from leaking out the sides.  Then using a knife cut a few slits in the top of the pie to allow air out while baking.

Bake at 350 degrees for 45 min. to an hour or until crust is golden brown.