Crust (makes 2 pies top and bottom)
3 cups flour
1 tsp salt
Add 1 heaping cut of shortening.
Add 1 egg
2/3 cup cold water
1 tsp vinegar
Filling (for 2 pies)
3 1/2 cups water
3 tsp chicken bullion
Add veggies. I use a 12oz bag of mixed frozen veggies. You can use whatever you want.
Bring to a boil.
Mix 1/4 cup cornstarch with 3/4 cup COLD water.
Add to boiled veggies. This is used to thicken filling.
Spoon veggie mixture over chicken.
Top with crust.
Bake 400 for 20 minutes for one pie, or 35 minutes with both pies in oven.