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Chicken Pot Pie

Ingredients

  • 1 can Veg-all vegetables
  • 1/3 cup margarine or butter
  • 1/3 cup flour
  • 1/3 cup chopped onion
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 3/4 cup chicken broth
  • 2/3 cup milk
  • 1 - 1 1/2 lbs cooked cut up chicken
  • 2/3 cup plus 2 tbsp shortening
  • 2 cups all purpose flour
  • 1 tsp salt
  • 4-5 tbsp cold water

Instructions

  1. Melt margarine in 2 quart saucepan over medium heat. Stir in flour, onion, salt and pepper. Cook stirring constantly until bubbly about 4 minutes. Remove from heat. Stir in milk and broth. Heat to boiling stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables remove from heat.
  2. Heat oven to 425.
  3. Prepare pastry: Cut shortening into flour and salt, using pastry blender or criss-crossing two knives, until particles are the size of coarse crumbs. Sprinkle with cold water 1 tbsp at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. (You may need to add 1-2 tbsp more water).
  4. Roll 2/3 of pastry into circle for 9 inch pie plate. Ease pastry into pie plate. Pour chicken mixture into pie plate. Roll out remaining pastry into 9 inch circle. Cut out designs with 1 inch cookie cutter. Place pastry circle on top of chicken mixture. Arrange cut outs on pastry.
  5. Bake about 35 minutes or until golden brown.

Notes

Add 1 can cream chicken soup + small can peas. I have changed a few things with the recipe. Instead of just using flour, salt and pepper for the melted butter I add whatever seasonings I have available like garlic powder or onion powder whatever you want it doesn't matter. Also I do the same with the pastry I add pepper and garlic powder to that it turns out good.