Chicken Pot Pie

I came across a recipe for turkey pot pie with phyllo crust that I had cut out of a November 2010 Country Living magazine the other day and I decided to make it! My way of course. So in the end it neither has turkey or a phyllo crust, instead it has chicken and a homemade pie crust. Here's what I did and it only took me about 30 minutes to prep everything and about another 30 to bake.

For the Filling:

Ingredients:

• 2 tablespoons cooking oil
• 1 teaspoon onion powder
• 1 small bag of frozen vegetables (I used frozen cauliflower, broccoli, and carrots)
• 1 teaspoon garlic powder
• 1 teaspoon parsley
• 3 tablespoons flour
• 1 1/2 cups chicken broth
• 1 cup milk (I used a dairy free milk)
• 1 teaspoon ground mustard
• Salt & pepper to taste
• Half a rotisserie chicken (shredded)

Preheat the oven to 400F

1. In a large skillet over medium heat, heat oil. Add onion powder, frozen vegetables, and garlic powder. Cook until vegetables are tender. Stir in parsley.
2. Sprinkle vegetables with flour 1 tablespoon at a time and stir until it is all mixed in and no lumps. Cook until mixture starts to look a little golden brown. Add broth, milk, ground mustard, and salt & pepper to taste. Stir frequently until mixture thickens. Stir in chicken.
3. evenly divide into two oven safe bowls and set aside.

For the Pie Crust:

Ingredients:

• 1 1/4 cups flour
• 1/2 teaspoon salt
• 1/3 cup shortening
• 3-4 tablespoons cold water

I put all my ingredients into a food processor but you can mix everything in a bowl.

1. Stir the flour and salt together. Cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over the mixture and gently mix. repeat until all is moistened. Form dough into a ball.
2. On a lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a circle. Cut out two circles large enough to cover your bowls.
3. Now cover your bowls with the pie crust and make sure to cut some vent holes.

Place into the oven and bake for about 25-30 minutes, until the crust is golden brown.
Let cool and enjoy!

Makes about 2 servings.