Recipe

Here is the chicken pot pie recipe.

1 Package (10 oz) frozen peas and carrots
1/3 cup margarine or butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
Pastry for 9-Inch Two-Crust Pie

Rinse frozen peas and carrots in cold water to separate; drain. Melt margarine in 2-quart saucepan over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat. Heat oven to 425. Prepare pastry. Roll two-thirds of the pastry into 13-inch square. Ease into ungreased square pan, 9x9x2 inches. Pour chicken mixture into pastry-lined pan. Roll remaining pastry into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute. Bake about 35 minutes or until golden brown.

Two-Crust Pie

2/3 cup plus 2 tablespoons shortening or 2/3 cup lard
2 cups all-purpose flour
1 teaspoon salt
4 to 5 tablespoons cold water

Cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board. (For Two-Crust Pie, divide pastry in half and shape into 2 rounds). Roll pastry into circle 2 inches larger than upside-down pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

I basically followed the recipe, the only thing I really did differently was the vegetables. I boiled some potatoes and carrots, and used frozen peas and frozen corn. But I pretty much just followed the rest of the recipe, and it turned out great. I even made the dough the day before and stored it in the fridge in waxed paper and plastic wrap. It was so yummy, and the leftovers were just as good!