Yummy in my Tummy: Pot Pie

This week over at Simply Modern Mom, she is hosting a Recipe Swap where she is collecting a bunch of “over used” recipes…you know, the ones that you seem to make over and over and over (and over) again and your family still loves to eat them. Anyhow, I thought I would post a few of my favorites and join in on the fun! So here is my first recipe…Yummy POT PIE! (Make sure to click on the button at the bottom of my post so you can check out some more fabulous family favorite recipes!)

Chicken Pot Pie

Crust: (Or just buy a pre-made crust, which is what I do 99.9% of the time)

3 c. flour
1 1/2 tsp salt
1 c. + 2 Tbs. Shortening
6 Tbs. Ice water

Cut shortening into flour and salt until crumbly and shortening disappears. Add water and mix slightly with pastry blender. Lay sheet of Saran Wrap on large dish towel. Poor dough onto saran wrap and wrap up. Wrap towel around saran covered dough and beat on counter several times (20-30 hits). Unwrap and roll out for pies.

Filling:

1 package frozen peas and carrots
1/3 c. butter or stick margarine
1/3 c. all purpose flour
1/3 c. chopped onion
1/2 tsp. Salt
1/4 tsp. Pepper
1 3/4 c. chicken broth
2/3 c. milk
2 1/2 – 3 c. cooked and cut up chicken or turkey
2 pie crusts

Rinse frozen peas and carrots in cold water to separate; drain.

Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.

Heat oven to 425. Bake for about 35 minutes or until golden brown.

Make sure you go and check out this awesome collection of “over-used” recipes:

This recipe has also been added to the MckLinky Recipe Blog Hop (enjoy discovering more recipes!)