Chicken Pot Pie

1/3 cup butter

1/3 cup flour

1 medium onion, chopped

1/2 tsp. salt

1/4 tsp. pepper

2 1/2 cups chicken broth

2 cups cooked chicken, cut up

1 (10 oz.) package frozen peas and carrots, thawed

Have prepared crust ready (see below.)  Heat butter over medium heat until melted.  Add onion and sauté until softened.  Add flour, salt and pepper.  Cook over low heat, stirring constantly, until mixture is smooth and bubbly.  Stir in broth.  Heat to boiling, stirring constantly.  Stir in vegetables.  Heat to boiling.  Cook gently, stirring constantly, 5 minutes or until vegetables are cooked.  Stir in chicken.  Pour mixture into casserole dish.  Top with prepared crust.  Bake at 375 about 20 minutes to reheat and blend flavors.

Crust:

2 cups flour

1 tsp. salt

2/3 cup plus 2 tablespoons Crisco

4 – 5 tablespoons ice cold water

Mix flour and salt.  Cut shortening into flour with a pastry cutter until particles are size of small peas.  Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1-2 tsp. water can be added if necessary.)  Gather pastry into ball.  Roll out into a thick slab the approximate size of the casserole dish you plan to use.  Place on a cookie sheet.  Poke holes all over with a fork.  Bake at 400 about 15 minutes or until edges begin to brown slightly.  Remove from oven.  Leave crust on pan and set aside. 

Note:  If you think you can’t handle making the pie crust, you could use refrigerated biscuits on top of the chicken mixture. Bake at temperature on biscuit package until biscuits are browned on top.  OR you could experiment with prepared pie crusts from the store that you bake yourself.  Buy enough for a 2 crust pie and put the 2 pieces together.  Reshape to fit your baking dish.