Chicken Pot Pie
*Makes 2 6" potpies (about 2 inches deep)
Crust:
2 c. flour
1/2 tsp salt
2/3 c. crisco or lard
6-7 Tbsp COLD water
Insides:
2 boneless skinless chicken breasts
3 stalks of celery
1/2 can corn
5 mini carrots
1/2 small onion
1 bell pepper
2 cans chicken gravy
1. Boil all the "insides" ingredients together for 35-40 mins.
2. Sift flour and salt, add crisco in small lumps. Add water 1 tbsp at a time and use a fork to push against the side of the bowl until it turns into dough.
3. Lightly flour your counter and roll out, cut to size of your pot pie dish. Don't forget to cut both the bottom and the top pieces! Set oven to 400 degrees.
4. Drain the insides and cut or shred the chicken. Add gravy and put in pot pie, don't be shy with the filling.
5. Cover, making sure to put slits on top.
6. Cook at 400 degrees for 45-50 mins. or until really golden brown. (darker than my picture, the bottom wasn't quite done)
2 c. flour
1/2 tsp salt
2/3 c. crisco or lard
6-7 Tbsp COLD water
Insides:
2 boneless skinless chicken breasts
3 stalks of celery
1/2 can corn
5 mini carrots
1/2 small onion
1 bell pepper
2 cans chicken gravy
1. Boil all the "insides" ingredients together for 35-40 mins.
2. Sift flour and salt, add crisco in small lumps. Add water 1 tbsp at a time and use a fork to push against the side of the bowl until it turns into dough.
3. Lightly flour your counter and roll out, cut to size of your pot pie dish. Don't forget to cut both the bottom and the top pieces! Set oven to 400 degrees.
4. Drain the insides and cut or shred the chicken. Add gravy and put in pot pie, don't be shy with the filling.
5. Cover, making sure to put slits on top.
6. Cook at 400 degrees for 45-50 mins. or until really golden brown. (darker than my picture, the bottom wasn't quite done)
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