Chicken Pot Pie

Chicken Pot Pie

by: Mary Chesney

1/2 cup chopped onions
1/2 cup chopped green peppers
1/2 cup chopped carrots
2 garlic cloves minced (I use 1 heaping teaspoon minced garlic)
1 tablespoon canola oil
3 cups cooked, cubed chicken
2 cups cubed potatoes, uncooked
2 cans cream of mushroom soup
1 (20 oz) roll of McKenzies frozen corn or 1 can peas, drained
3 tablespoons butter
1 can mushrooms, drained
2 cups chicken broth or 2 cups of water with 3 chicken bouillon cubes

salt and pepper to taste
2 (10-inch) pie crust recipes (below)

Heat oil in a large skillet or pot. Saute garlic, onions, green peppers, and carrots until tender. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

Prepare 2 recipes of a double 10-inch pie crust. (I usually do this first. You will be rolling out 4 separate pie crusts.) Place two rolled pie crusts into two separate pie plates or souffle bowls. Prick dough with a fork. Pour chicken mixture equally into both pie crusts and cover with the top pie crust. Fold top crust edge under bottom pie crust edge and press down with a fork. Cut slits in the top pie crust.

Cook at 400 degrees for 30 minutes or until golden.

Yield: 2 (10-inch) pies

Pastry for 10-inch Double Pie Crust

2 2/3 cup plain flour
1 teaspoon salt
1 cup shortening
7 tablespoons cold water

Combine flour and salt. Cut in shortening with fork until all flour is blended into pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Mix with fork until dough forms a ball. Divide dough in half and roll each half separately. Press first dough ball between hands to form a 5 or 6 inch "pancake". Sprinkle flour on surface and roll dough into a circle. Fold in half twice to form quarters. Place in pie plate and unfold. Prick bottom and sides with fork to prevent shrinkage.