Chicken Pot Pie

I couldn't very well tell you I was having chicken pot pie for dinner, tell you how to make the crust, and then not show you how I make the pie now could I!  This is a family favorite in my household, especially during these cold winter days.  I hope it warms your family as much as it does mine.  Let me know how it goes if you decide to make it.  I would love to hear from you.

 You will need 1 cup cooked chicken, 1 cup carrots, 1 cup shredded potatoes (or however you want cut them), 1/2 cup celery, 1/4 cup onion, 1 can cream of chicken soup and enough milk to measure 2 cups when mixed with the soup, and 2 pie doughs.  These are the vegetables my family likes, feel free to make substitutions.

Preheat your oven to 425.  Roll out one pie dough on a well floured surface.  You may need to sprinkle the top of the crust with a little flour also.  Flouring your rolling pin seems to help too.  The recipe for the dough is in the last entry before this one.

After you have rolled out the dough, lay your pie plate on top to ensure you have rolled it out big enough.  The crust should go about 2 inches beyond the plate for it to be big enough.

Using a pastry scraper, lift the dough off the counter and place into the pie plate.

Position the dough in the center of the pie plate and gently press it down.  Using a fork, press the sides of the dough all the way around the dish.  This is to ensure the dough doesn't come away from the sides when it is baking. Also, poke holes in the bottom of the crust with the fork.

Now we are ready for the chicken filling!

Mix all the remaining ingredients together in a large bowl and pour into your prepared crust.

Roll out the other pie dough and place on top of the chicken mixture. Trim off excess dough.

Pinch the two pie crusts together, as shown, all the way around, to seal the top and bottom crust.

Poke more holes in the top of the crust to allow steam to escape while baking. Bake in a preheated 425 degree oven for 45 minutes.

Enjoy your chicken pot pie!