3cupscooked chicken piecesI boil mine, but Mary Kay pressure cooks hers. You could also just use a rotisserie chicken from the grocery store
1/2cupbutter
1/2cupflour
1medium oniondiced (I just use 1/2 cup, but I don’t like mine really oniony)
3cupsbroth
1 1/4cupsmilk
16oz.bag of mixed vegetables
salt
pepper
Crust
3cupsflour
1cupshortening
1teaspoonsalt
1/2cupice cold water
Instructions
Start by putting you chicken on to boil (if it’s not precooked).
While it’s cooking, make your crust.
In a large bowl, put flour, shortening, and salt in a bowl. Mix together using a pastry cutter.
Then add water a little at a time until well blended and easy to work handle. This will make 3 single pie crusts but it just about right for a very large pot pie.
Go ahead and put your bottom crust in your favorite baking dish. I like to use corning ware for my pot pies.
Once your chicken is cooked, tear into small pieces and set aside.
Preheat oven to 350.
In a pan on the stove, over medium heat melt butter.
Mix in flour, blending well, then add diced onion.
Pour in broth and milk, mixing well.
Add mixed vegetables and chicken.
Cook until boiling.
Pour into prepared pan.
Add top crust.
Put in oven and bake for approximately 1 hour, or until crust is slightly browned.
Recipe Notes
Eat right away for warm runny filling, or allow to cool for thicker filling.