Stacey's Chicken Pot Pie

CHICKEN POT PIE

Stacey Scribner

For the Pastry-- which was excellent by the way. Freezes GREAT

1 1/2 C All purpose Flour 1/4 C. Vegetable Shortening, Cold

3/4 tsp. Kosher Salt 4 T. Cold Unsalted Butter, Diced

1/2 tsp. Baking Powder 1/4-1/3 Cup Ice Water

Mix the flour and salt, and baking powder in the bowl of the food processor fitted with the metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water: process only enough to moisten the dough and have it come together. Dump the dough on a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

*Note: The key to good pie crust is "ICE WATER"

For the Filling

1/3 C Margarine, melted

2 T. Olive Oil

1 C. Chopped Onion

1 C. Chopped Celery

1 C. Chopped Carrots

1 C Frozen Peas

4 C. Chopped Cooked Chicken

1 small can Mushrooms

1/3 C. Flour

2 Cups Chicken Broth

1 C. Evaporated Milk

Melt Margarine and Olive Oil in a large skillet. Add onions, celery,mushrooms, and carrots. Add salt and pepper to taste. Cook 5 min. Add chicken and peas, cook five minutes in skillet. Stir flour into mixture. Cook about 2 minutes. Pour in chicken broth and evaporated milk, cook until thickened.

Place the filling into 9X13 pan. Roll out dough to fit 9X13 pan. Place on top of filling. cut slips into pie dough. Bake at 400 degrees for 40 min. Let stand 5-10 min. Enjoy!

* this was baked then frozen and we reheated it. Delicious!