Chicken Pot Pie Recipe

Filling
3 C Cooked Chicken (Cubed)
1 pkg Frozen Peas
1 pkg Frozen Parisian Carrots (If you can't find these use other frozen or fresh chopped)
3 C Chicken Broth
16 T Butter (2 sticks)
1/2 C Flour
1/2 C Chopped Onion
1/2 C Chopped Celery
Salt & Pepper to taste

Crust
1 C Shortening (I like the butter flavored)
3 C Flour
1 t Salt
8-10 T Ice Cold Water

Melt butter in pot, add celery and onion. Cook until soft and translucent. Add flour, stir well, slowly add chicken broth, stirring constantly to prevent lumps. Add Frozen veggies and chicken. Cook until thick and bubbly. Salt & Pepper to taste.

Prepare dough for crust. Roll out 1/2 dough for bottom crust. Place bottom crust in 9X13 Pyrex dish. Prick bottom with fork. Cook @ 350 for 10 minutes. Roll out top crust. Turn oven up to 400. Poor chicken/veggie/gravy mixture into cooked crust. Top with remaining crust. Bake for 35 minutes @ 400. Let stand for 10-15 minutes.

Tip - For a tender flaky crust don't over work the dough. Just roll out large enough to fit pan and fill in cracks or holes. Don't worry about how it looks! Taste is more important.