Down Home Chicken Pot Pie
"This is an ole down home pot pie. I love to make this on a dreary day...it is definitely C-O-M-F-O-R-T food. Enjoy!"
photo by Petdrwife
- Ready In:
- 45mins
- Ingredients:
- 16
- Yields:
-
1 pie
ingredients
-
Crust
- 1 cup flour
- 1⁄3 cup Crisco
- 1 tablespoon Crisco
- 1⁄2 teaspoon salt
- 1⁄2 tablespoon celery seed
- 2 -3 tablespoons cold water
-
Filling
- 1⁄3 cup butter or 1/3 cup margarine
- 1⁄3 cup all-purpose flour
- 1 garlic clove (minced)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 cups water
- 2⁄3 cup milk
- 2 teaspoons chicken bouillon granules
- 2 cups cooked chicken (cubed)
- 14 1⁄2 ounces Veg-All
directions
- For crust, place flour, salt, celery seed in bowl. Cut in Crisco then stir in water, use more water if needed to hold crust together.
- Divide dough in half and roll out two crusts. Place one crust on the bottom of your pan (sometimes I use a pie plate and sometimes I just use a 9x9 pan).
- For filling, melt the butter in a saucepan.
- Stir in your flour with the garlic, salt and pepper.
- Using a wire whisk gradually stir in water, milk and bouillon. Bring to a boil and boil until thickened.
- Remove from the heat and stir in your Veg All and chicken.
- Place the filling in the pan containing the bottom crust.
- Top with other crust and bake at 350 degrees until top crust is browned and pie is bubbly. About 25-30 minutes.
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Reviews
-
My crust never got near as brown as the crust in the picture. Still very good, though. Thanks!
RECIPE SUBMITTED BY
Petdrwife
United States
I currently reside in a quaint little town on Lake Erie. I spend most of my time caring for my three children (DH,DS,DD). My love of cooking comes from my deeply rooted southern upbringing. I love to entertain and people enjoy my vittles.
