Chicken Pot Pie

Chicken Pot Pie

I got this recipe from my sister in-law last week and made it for our family and for a friend's family. It was wonderful comfort food. I decided everyone needs a good ol' Chicken Pot Pie recipe. This is a great one. It is actually the Betty Crocker recipe straight from the cookbook.

Ingredients for Filling:

1 package (10 oz) frozen peas & carrots (1 1/2 pkg)

1/3 cup margarine or butter (1/2 cup butter)

1/3 cup all-purpose flour (1/2 cup flour)

1/3 cup chopped onion (1/2 cup)

1/2 tsp. salt (3/4 tsp)
1/4 tsp. pepper (1/3 tsp pepper)

1 3/4 cups chicken broth (2 2/3 cup)

2/3 cup milk (1 cup)

2 1/2 to 3 cups cut-up chicken or turkey (3ish cups)

Directions for Filling:

Rinse frozen peas & carrots to separate. Drain. Heat margarine/butter in large saucepan over medium heat until melted. Stir in flour, onion, salt & pepper. Cook, stirring constantly until mixture is bubbly then briefly remove from heat while you stir in broth & milk. Heat to boiling, stirring constantly. Boil & stir for 1 minute. Stir in chicken & vegetables.

Heat oven to 425 degrees. Prepare pastry.

Ingredients for 10" Pastry:

1 cup shortening or butter (1 1/2 cups butter)

2 2/3 cups all-purpose flour (3 1/3 cups flour)

1 tsp. salt (1 1/2 tsp salt)

7-8 tablespoons cold water (14ish Tbs)

Directions for 10" Pastry:

Cut shortening/butter into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl (1-2 tsp more water can be added, if needed).

Gather pastry and form into 2 balls. Roll out one ball until it is big enough to cover bottom and sides of pan. Press firmly against bottom & side. Then roll out 2nd ball to lay on top. Pour filling into pie. Seal up sides of pie by pinching, fork, etc. and trim off excess.

**Baking Instructions: Bake about 35 minutes or until golden brown.

Sister in-law's Addendum:

So I made this last week. No it wasn't the quickest & easiest recipe ever but I found it to be very do-able and basic. The filling was a cinch and the pastry was...well a pastry. Mine WAS NOT pretty but it was very tasty. As per my friend's recommendation, I 1 1/2 X both parts of the recipe (see adjusted measurements in italics above). It filled up a 9x13 nicely. I know you can make a couple at a time to freeze. It was delicioso!!!