Chicken Pot Pie

I got this recipe from Jen and Bo absolutely loves it.

INGREDIENTS

1 package (10 oz) frozen peas and carrots (I just used the mixed blend of veggies I have from Costco)
1/3 C margarine or butter
1/3 C flour
1/3 C chopped onion
1/2 tsp salt
1/4 tsp pepper
1 1/3 C chicken broth
2/3 C milk
2 1/2 to 3 C chicken, cooked and cut into chunks
pastry shell for 9 inch 2 crust pie (See below)

INSTRUCTIONS

Saute onion and butter. Add flour, salt and pepper. Cook stirring constantly until mix is bubbly. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and veggies. Pour mixture into pie crust lined with pastry crust, top with other pastry crust. Bake at 425 degrees for 35 minutes.

Thanks to LaRie Nelson for giving Jen the recipe.


CRUST 

**Double this recipe so you can have a top and bottom of the pie.

INGREDIENTS

1 1/4 C all-purpose flour
1/4 tsp salt
1/2 C butter, chilled and diced
1/4 C ice water

INSTRUCTIONS

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.

Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press dough evenly into the bottom and sides of the pie plate.

Double the recipe and add the other half to the top with cuts on top so that the pie doesn't explode. Pinch top and bottom part of pie crust together.

You can find the original recipe HERE.