Chicken Pot Pie

Here is my version of Chicken Pot pie....

1/3 cup chicken fat or butter (chicken fat adds tons of flavor! I collect it from the bottom of the pan the chicken roasted in and save it for this recipe...it usually is just the right amount of fat and jelled flavor)
1/3 cup of flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cup chicken broth
2/3 cup milk
10 oz frozen mixed vegetables
2 cups of chicken...chopped largely
Leftover stuffing for bottom of the pan

~Preheat oven to 425 degrees.

~Melt fat in large saucepan. Add onion and sprinkle flour, salt and pepper on top, whisking till smooth. Cook for one minute over medium heat.

~Slowly add broth and milk to flour mixture, stirring constantly. Bring to a boil...boil and stir for one minute. Remove from heat.

~Add chicken and frozen vegetables. Mix well.

~If you have leftover cooked stuffing, spread evenly in the bottom of a 13x9 pan. Pour chicken filling on top.

~Make pie crust. Roll out to a bit larger than 13x9 pan. Put on top, rolling edges inside of pan, covering filling completely.

~Bake in preheated 425 oven for 30 minutes. Enjoy!




Oil Pie Crust (2 crust recipe)

1 3/4 cups flour
1 teaspoon salt
1/2 cup vegetable oil
3 Tablespoons cold water

~In a large bowl, mix flour and salt together with a fork.

~Add oil and mix lightly...you should still see some flour pockets.

~Add cold water and mix lightly again...flour pockets are good..they make the flakes in the crust!

~Roll out all the pie dough in rectangle shape between two large pieces of waxed paper. ( I have been using waxed paper for rolling out pie crust for years...I wouldn't do it any other way!)

~Place on top of chicken filling, flute (poke with fork here and there)

~Bake in 425 oven for 30 minutes.