Chicken Pot Pie

Does anyone remember those frozen pot pie dinners? You know, the ones that come in the tin pie plate, that you warm up in the oven?

I was never a fan. I think I remember my dad eating them every once in awhile, but for some reason they just didn't appeal to me.

I've really only become a pot pie fan in the last few years. I have been known to throw a can of Pillsbury reduced fat crescent rolls over the top and calling it good, but not anymore! I ventured out of my comfort zone and made the actual pie crust this time.

It was worth the effort. And to be honest, it wasn't much of an effort. So good! I'm thinking you could easily double this recipe and freeze one pie as well. You know I'm all about freezing meals. It gives me more time to read my gossip magazines. It is my guilty pleasure.

Chicken Pot Pie

Filling:

1 large boneless, skinless chicken breast, cooked and shredded

veggies on hand (I used corn, carrots, peas and green beans)

1/2 can reduced sodium cream of celery soup (freeze other half in freezer bag for next time)

2 ladels of chicken broth

1/2 c. shredded mozzarella cheese

1 t. garlic salt

pepper

Crust:

2 c. flour

1 t. salt

2/3 c. shortening

8 T. ice water

Place chicken breast in saucepan and fill with water. Add garlic salt. Bring water to a boil. Chicken breast should cook within 10-15 minutes, depending on size. When done, take out and let cool, then shred with fork. In a bowl mix chicken, two ladels of chicken broth/cooking water, soup, cheese, vegetables and dash of pepper. Lay in bottom of sprayed pie dish.

Mix the two cups of flour and salt with vegetable shortening. Cut with pastry blender or fork until crumbly. Mix in ice water slowly, until mixture forms a ball. Using a floured rolling pin, roll out dough to 1/4 in. thickness, large enough to cover the pie plate. (You may have extra dough, I did). Cover the chicken mixture with dough and pinch edges to form around the pie plate. Brush with skim milk and cut a few slits in dough allowing steam to escape.

Bake at 400 degrees for 25-30 minutes, or until crust is brown and filling is bubbling through.

This was a hit at our house! (Please ignore the splatters it made on the dish) Unfortunately, there were no leftovers for the next day, as the hubby ate more than a normal person should.