Chicken Pot Pie

This is my favorite pot pie and it's a bit labor intensive. I use an 8x11 (2 qt. pan) and put the crust only on the top. It's a nice neighbor meal, I think. I try not to think about how much butter and white flour goes into it when Livvy requests it.

Preheat oven to 425.

First, peel and cut a few potatoes in bite size pieces. Chop 1/3 cup onion too. Cook these in boiling water for 10 min or so. Potatoes take longer to cook than everything else, and we want tender onions at all costs, too! Drain and set aside. 

If cooking chicken, start that now too in another pan (I don't like boiled/shredded chicken much):

2 1/2 cups chopped chicken (saute/fry some up in a bit of olive oil or use a can of chicken in a hurry)

Filling (using the potato/onion saucepan, start with melting butter on stovetop and whisk in flour, etc. When it's good and thick, add the chicken and veggies, including potatoes/onions.

1/3 c. butter

1/3 c. flour

1/2 tsp. salt

1/4 tsp. pepper

1 3/4 c. chicken broth (I usually just do a can)

1/2 cup milk

2 cups frozen mixed veggies

Pour mixture in pan.

Crust topping:

1 cup flour

1/2 tsp salt

1/3 cup plus 1 TB shortening (the original recipe really had it this way)

2-3 TB cold water

Use pastry cutter to mix, roll out and then use pizza cutter to make strips for lattice or just chunks on top or cookie cutter cute shapes. 

Bake 30 min or until it's bubbly and crust is as golden brown as desired.