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Monday, April 21, 2008

Chicken Pot Pie (from scratch)

Crust (makes 2 pies top and bottom)


3 cups flour
1 tsp salt 
(mix)
Add 1 heaping cut of shortening.
Add 1 egg
2/3 cup cold water
 1 tsp vinegar

Mix. Roll out to fit pie plate. Place chicken (I use canned chicken) on dough.
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.

Gravy
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. 

4 comments:

Jon, Markey & Bennett said...

Wow! Thats impressive.

Eric & Elyse said...

Stacy once made us a chicken pot pie and ever since I wanted to make one...thanks!!

Jason and Elan said...

I made the pot pie tonight and it was delicious! Thanks for a great new recipe Nichole.

Nichole and Brandon said...

You're welcome!