Chicken pot pie is a favorite in this house. Now, there are tons of variations of chicken pot pie, but I like this one--because it is simple, fast, and yummy :-)
Chicken Pot Pie
1/3 cup butter
1/3 cup flour
2-3 chicken bouillon cubes (your preference)
1 tablespoon onion flakes
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup milk
1 3/4 cups water
2 cups cooked chicken (I use two large chicken breasts)-shredded into pieces
2 cups frozen vegetables
Two 9" pie crusts--I used Pillsbury pre-made crusts, or you could follow the recipe below
Pie Crust (Makes 4 single pie crusts)
4 cups flour
1 tbsp. sugar
2 tsp salt.
With a pastry cutter, cut 1 ¾ cup shortening into flour mixture.
Mix together with a fork:
1 tbsp. vinegar
1 large egg
½ cup water
Add egg mixture to flour/shortening mixture
Roll dough out into pie crust. Freeze unused dough.
To continue the rest of the pie:
Melt the butter in a medium saucepan on low heat. Once the butter is melted, add the flour to make a paste. Put the bouillon cubes in a small cup and cover with a little water--melt in the microwave for a minute and then add to the butter/flour mixture. Stir until smooth. Add in the onion flakes, salt, and pepper. Slowly stir in the milk and the water. If you like soupy chicken pot pie then you just need to stir over the heat until consistent and mixed through. If you like it to be thicker, turn the heat up and wait for it to thicken to desired consistency while stirring constantly. Once it is as thick as you like it, toss in the frozen vegetables and the shredded chicken. From there it is simply lining your pie plate with your crust, adding your chicken mixture, covering with the second crust, and fluting the edges--like so:
Cut a couple of lines into the top of the pie crust when you're all done. Bake at 350 for 30 minutes.
And, voila! I would have tried to a get a better picture...but my husband ate dinner before I could get a picture--and when I went downstairs this was literally all that was left! He's a pretty big fan...