Chicken Pot Pie

Okay, as it was pointed out, some things I put on here are lacking sugar. So, I might have to do a title change. Cause sometimes I eat real food too. Like Chicken Pot Pie! Mmmm....

This is my momma's recipe: This makes on 8x8 pan

1/3 c. margarine
1/3 c. flour
1/3 c. chopped onion
1/3 c. chopped celery
1/4 t. pepper
1/8 t. thyme
1/2 t. salt
2 c. chicken broth (or one can)
2 c. cut chicken
1/2 c. carrots, par-boiled
1/2 c. frozen peas (or if you don't have them like me, use green beans)

Melt butter in a large skillet on medium heat. Add onion and celery, and cook until tender. Whisk in flour. Slowly stir in the chicken broth. Cook until thickened. Stir in salt, pepper, and thyme. Then, stir in carrots and chicken. Pour mixture over the pie crust. (Or if you just want crust on the top, pour into a greased pan) Top with frozen peas. Lay crust over the top. Vent with a few slits or a cookie cutter design. Bake 450 degrees for 20-25 min. Until crust is golden and the filling is bubbly.

I didn't really think about taking pictures until the final step when I realized that I had created a masterpiece. (Well, not really, but this is more intense than the usual day to day meal.)

Roll out the bottom, put in the yummy filling, top with peas/green beans, and then top with crust

Fold the edges together and make them as pretty as you can.

Ain't that pretty? Well, except for where I tore the crust. Oops! Wait... something is missing...

That's better, we need some vents! You can use a cookie cutter and put a cute shape in the center if you want. Be sure to do that after you roll out the dough.

Bake for 20-25 min. Until your desired "goldness."

Beware!!! This stuff is highly addicting! Its a good thing that it takes forever to make because I would eat it EVERY DAY! lol!

My mom's pie crust recipe?

Its a recipe used for Apple Turnovers, so it makes a lot (A LOT) of crust. You can half it if you dare. That's what I did, but you have to sorta use half of an egg. So, its tricky, and not an exact science.

Here is the full recipe (makes a really thick top and bottom crust. Almost too thick. Paula Deen style. haha...)

2- 1/2 c. flour
1 t. salt
1 c. shortening
1 T. vinegar
1 egg
1/4 c. cold water

Mix your flour and salt. Cut in the shortening using a pastry blender, until coarse crumbs. Whisk the egg, vinegar and water together. Add to the flour/shortening mixture. Do not over mix. (We like chunks of shortening. Keeps things flakey.)

If you half it, mix 1- 1/4 c. flour, and 1/2 t. salt. Cut in 1/2 c. shortening. Whisk together 1 egg, 1/4 c. water and 1 T. vinegar. Only pour in half of the mixture. (Exact I know) I actually spilled half on the counter, so I used what was left over. :(

This is a forgiving recipe. Mine turned out. haha... so good luck!