Mmmmm....πππππ....

Here is my Aunt's recipe for homemade chicken pot pie. It is adapted slightly because my mom haphazardly wrote the recipe down so I kind of winged it. CAUTION: Crisco sells convenient sticks of shortening. BUT, they are not like sticks of butter. One stick=one cup.

Chicken Pot Pie

Ingredients

·         3 Cups Flour

·         1 Cup Crisco

·         1 Tablespoon Vinegar

·         1-2 teaspoon Salt

·         ½ C. Ice Water

·         1-10 oz bag of frozen mixed veggies (I used peas and carrots)

·         1 Cup of cooked, cubed chicken

·         1 12 oz can Cream of Chicken Soup

·         1-12 oz can Cream of Mushroom Soup (I used two cans of chicken because Bryan hates mushrooms)

·         Salt and Pepper

Cook your chicken according to preference; I baked mine in the oven at 350 for 20-30 minutes. I only used one large chicken breast, and it was plenty for this pie.

While the chicken is cooking, prepare the pie crust. In a medium sized bowl, measure out your flour and mix in salt, then cut in 1 Cup of Crisco/shortening. Add vinegar and water slowly, mixing to incorporate. Once the dough forms, divide in half for two pie crusts; top and bottom. Roll out one half and place in an ungreased pie plate. Prick the bottom with a fork.

In a bowl, combine your veggies, cooked/cubed chicken, soups, and seasonings. Pour onto unbaked pie crust. Roll out your second pie crust, and lay over the top of the pie. Crimp edge and if you have pie crust scraps feel free to roll them out and cut into shapes to put on top J

Bake at 350 degrees for 30 minutes or until crust is golden.