Chicken Vegetable Pot Pie

Sorry about the delay for getting this posted. We had a MAJOR thunderstorm which knocked out our internet for a few days until they could FINALLY come and replace our internet modem which was fried by lighting. AND this is "dance recital week". Crazy, busy, STRESSFUL! *Ahem*.....

Who doesn't love comfort food? Seriously. I don't have a story for this one except that the crust recipe was a gift from my bridal shower and the rest I just kinda threw together and it worked. I love it. My husband and I have to do 'paper/rock/scissors' to decide who gets the leftovers.

Chicken Vegetable Pot Pie

CRUST:

2 cups flour

3/4 tsp salt

2/3 cup butter flavored shortening (CHILLED!!!!!)

4-6 tbsp COLD water

FILLING:

16 oz. bag of frozen mixed vegetables (I use without potatoes, but feel free to use with...or add your own.)

1 cup of chicken gravy

2 cans of chunk chicken

DIRECTIONS:

(1) Pre-heat oven to 450 degrees F.

(2) Sift flour and salt together. (I don't have a sifter, so I just throw it in....which is probably why I have a hard time rolling the stuff out. lol) Cut in shortening using two knives, a pastry blender, or the dough hook on your mixer. Add small portions of water until the mixture holds together.

(3) Split dough about in half, allowing a slight bit extra for the bottom 'half'. Roll out on a floured surface to about a 10 inch circle and a 9 inch circle. Line your pan with the larger circle and set aside.

(4) In a large bowl, mix frozen veggies, gravy, and chicken. Pour into your crust lined pan and place the 'cover' crust on top. With fork or fingers, press to seal edges. Make sure to cut vents in the top!

(5) Bake at 450 for 15 minutes, then *REDUCE* temperature to 350 degrees F and bake another 45-50 minutes.

A few notes on this....

1. I used regular shortening for the crust this time around, because I wasn't paying attention. I was in a hurry! The crust still tasted good, but I like the added butter flavor.

2. I lost some of my gravy down inside the burners on my stove as I was preparing it (from a packaged mix) because my daughter begged to help, so I assigned her the "gravy stirrer" position....and she got distracted by Big Time Rush. She's too young to start the boy band thing....

3. I didn't bake it long enough, which is why it looks a little watery in the pictures. Again, I was in a hurry.

4. I used my "Temp-tations" 9 inch deep round dish and doubled everything EXCEPT the crust recipe. That part still works out. That way, we get more veggies and chicken, not as much crust....because that's where the fat and calorie danger really lies....

5. I didn't take pictures throughout the process. Why? See above "hurry" excuse. Plus the gravy boiling over. I was frazzled. It was simply NOT my day....until I ate and was comforted. :-)