Well yesterday was a pretty gloomy, rainy day. And even though it was probably freakishly muggy and hot outside, I stayed indoors and enjoyed the opportunity to make a nice homemade, feel-good meal. Chicken Pot Pie. A delicious comfort food. Funny enough, when I made it last night, I forgot to add the chicken… to my chicken. pot. pie. Hm. Time to get the head examined I guess. The good news is, though, that even without the chicken, it was oh-so-dee-vine!
This meal is completely shelf stable, so enjoy it any time you feel the need for some homemade lovin!

Chicken Pot Pie

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Crust Ingredients:

• 2 cups flour (I used half white and half wheat)
• 1/2 tsp salt
• 2/3 cup shortening
• cold water (anywhere from 6-10 Tbsp)

Filling Ingredients:

• 2 cans condensed cream of chicken soup
• 2 cans mixed vegetables, not drained (I like the kind with potatoes in it)
• 1 pint canned chicken (apparently this is optional )
• 2 tsp onion powder
• 1 Tbsp dried parsley
• 1/2 tsp ground black pepper

Directions:

1. Start with the crust. Stir together the flour and salt, then cut in the shortening until the chunks are about pea-size.
2. Push the mixture over to one side and then sprinkle in 1 Tbsp of the cold water over a small part of the flour next to the empty side. Gently toss the moistened area with a fork and move it into the open side of the bowl. Repeat, using 1 Tbsp of water at a time. The key to a good crust is to not play with it too much.
3. Once it’s all moist, divide it into two equal parts and form into a ball. Wrap each one in plastic wrap and put them in the fridge to chill for a bit.
4. While the dough is chilling, make the filling. It’s as simple as: open the cans, dump them in a large mixing bowl, add your seasonings, and give it a stir. Walah. Filling done. (Note: you don’t need to add salt–the cream of chicken has plenty in it, along with the pie crust as well.)
5. Set your filling and get your chilled dough out of the fridge.  Roll out one of the dough balls on a lightly floured surface. Place it in the bottom of a pie plate and press it up against the sides. (Don’t worry about making it pretty… it’s gonna get covered. )
6. Next, pour in the filling. Roll out your second half of dough and place it on top of the filling. Trim off the extra crust by using a knife to follow around the edge of  the pie plate, cutting off the excess as you go. Pinch the top and bottom crust together by using your thumbs (or a fork) and pressing down to squish them together and make a pretty border in the process.
7. Side note: Depending on how deep your pie dish is, you may or may not have more filling than your pie dish can hold. I did, so I made a small little individual sized pot pie in a small 4″ cake pan with the left over dough and filling. It was so cute.
8. Make a few slits in the top of your pie to allow the steam to escape.
9. Bake at 425 ºF for about 30-40 minutes, or until the crust is golden brown. Enjoy!

Recipe originally from Safely Gathered In