Down Home Chicken Pot Pie |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is an ole down home pot pie. I love to make this on a dreary day...it is definitely C-O-M-F-O-R-T food. Enjoy! Ingredients:
1 cup flour |
1/3 cup crisco |
1 tablespoon crisco |
1/2 teaspoon salt |
1/2 tablespoon celery seed |
2 -3 tablespoons cold water |
1/3 cup butter or 1/3 cup margarine |
1/3 cup all-purpose flour |
1 garlic clove (minced) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups water |
2/3 cup milk |
2 teaspoons chicken bouillon granules |
2 cups cooked chicken (cubed) |
14 1/2 ounces veg-all |
Directions:
1. For crust, place flour, salt, celery seed in bowl. Cut in Crisco then stir in water, use more water if needed to hold crust together.
2. Divide dough in half and roll out two crusts. Place one crust on the bottom of your pan (sometimes I use a pie plate and sometimes I just use a 9x9 pan).
3. For filling, melt the butter in a saucepan.
4. Stir in your flour with the garlic, salt and pepper.
5. Using a wire whisk gradually stir in water, milk and bouillon. Bring to a boil and boil until thickened.
6. Remove from the heat and stir in your Veg All and chicken.
7. Place the filling in the pan containing the bottom crust.
8. Top with other crust and bake at 350 degrees until top crust is browned and pie is bubbly. About 25-30 minutes.
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