Chicken Pot Pie

Chicken Pot Pie

from Ellen's kitchen, thanks to Cooking Light

Ingredients:

• 2.25 cups all-purpose flour, divided
• .75 tsp salt, divided
• .25 cup vegetable shortening
• 6 tbs ice water
• 20.5 oz chicken broth
• 2 cups diced, unpeeled round red potato (.75 lb)
• 1 cup diced or sliced carrot
• .5 cup diced onion
• .5 cup frozen peas
• .5 tsp poultry seasoning
• .25 tsp pepper
• .5 cup milk
• 2 cups chopped chicken breast (cooked or raw)
• Pam

Combine:

• 2 cups flour, .25 tsp salt, and vegetable shortening until mixture resembles coarse meal.  Add water, 1 tbs at time, until moistened.  Press into disk, cover with wrap, and chill for at least 30 minutes.

Bring:

• broth to a boil in large saucepan over medium heat.  Add potato and cook for 5 minutes.  Add carrot and onion and cook for 3 minutes.  If using raw chicken, add here.  Add peas, cook 2 minutes, or until vegetables are tender.

Combine:

• remaining .25 cup flour, .5 tsp salt, poultry seasoning, pepper, and milk and stir well. Gradually add and stir well.  Cook until thick and bubbling.  Remove from heat, and stir in chicken, if pre-cooked.

Roll:

• divide dough in half, and roll for top and bottom of 9" x 9" pan, greased with Pam.  Put one sheet of dough in bottom of pan, fill with contents, and top with other dough sheet.  Crimp edges and poke with fork.  

Bake:

• at 350 for 55 minutes.