The flavor of having fresh chicken in your pot pie makes a world of difference. I’ve eaten many store-bought chicken pot pies. They are good, but after making this recipe with fresh chicken, the flavor is so much better. The crust was good too. I was in a bit of a rush to get food on the table as we were both pretty hungry. Hubby loved it too.
Chicken Pot Pie
9X9 Square Pan
2 cups frozen mixed vegetables, thawed
1 cup cooked chicken or more
1 10 3/4-ounce condensed cream of chicken soup or more if mixture seems a bit dry or you add a bit more chicken to the pot pie. …. Also, I make my own cream soup and you can get that recipe HERE
1 1/8 cup all purpose flour
1/2 teaspoon salt
1/8 cup cold water
6 tablespoons shortening or lard
Oven at 400°
In the 9X9 combine the vegetables, chicken and soup. Set aside.
In a medium bowl, combine flour & salt.
Remove approximately 1/4 cup for dusting & rolling out the crust. In the bowl of flour and salt mixture, add the water and shortening. Combine until the mixture forms pea-sized pieces. Roll out the crust to cover the 9X9 pan. Cover veggie mix, pinching the edge. slice 4-6 slits for steam escape. Bake 35-40 minutes or until crust is golden brown.
I used 1 and a forth chicken breasts and added and addition all half can of cream of chicken soup.