Chicken Pot Pie & Never Fail Pie Crust

Never Fail Pie Crust

4 c. flour
1 egg
1 3/4 c. shortening
1 T. sugar
1 t. salt
1 t. vinegar
1/2 c. water

Mix flour, salt, sugar, shortening, and egg well with a pastry blender. Add vinegar and water; still until all ingredients are combined. Chill for at least 1 hour. This will make 2 double crusts. (I divide my dough, wrap & freeze any unused dough to use at a later date. To use after frozen, just thaw...so nice to have around.) This is a flaky, delicous crust that can be used for any pie.

Chicken Pot Pie

2 pie crusts (one for the top, one for the bottom)--You can used refrigerated pie crusts, but I love making things from scratch. It's so much more homey, not very difficult, and it's super delicous.
1/3 c. margarine or butter
1/3 c. chopped onion
1/3 c. all-purpose flour
1/2 t. salt
1/4 t. pepper
1 1/2 c. chicken broth
2/3 c. milk
1 clove garlic, crushed or finely chopped
1 t. parsley
2 1/2 to 3 c. shredded cooked chicken
2 c. frozen mixed veggies, thawed

Heat oven to 425 degrees. Melt margarine in a medium saucepan over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt, and pepper; stir until well blended. Gradually stir in broth and milk. Add garlic & parsley, cooking and stirring until bubbly and thickened. Add chicken and mixed veggies; mix well. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust. Bake at 425 for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

The pie crust recipe is from my mom. A friend from Idaho gave me the pot pie recipe. It's a modification of a Pillsbury recipe. Try it, you won't be disappointed.

--Keri