Chicken Pot Pie

When my mom had a baby, people from the church brought food over. I don't really remember all of the food that was brought to us because, well.... I was young, and there were three babies had in the church. But one of mom's very best friends made this Chicken Pot Pie for us and from that point forward, mom would make it. Of course, the recipe has evolved over the years, as mom has become more experimental with her cooking, but its still just as good as when Mrs. Johnson brought it over for us.
The mushy gushy preggo side of me loves that this is a family recipe. The mom side of me loves that my 4 year old clears his bowl not once but TWICE when mama makes this. The maid side of me hates this recipe because its involved. and there is a lot of clean up. But, its worth it. Trust me. It is so very very worth it.

What you'll need:
1 box prepared pie crust(they come with 2 in a box, make sure you get the kind with 2, cuz you'll need em both. Of course you can make your own and I have my pie crust recipe at the bottom for those that want it)
3 chicken breasts, cooked, and cubed
3-5 yukon gold potatoes, peeled and cubed
2-4 carrots, peeled and sliced
1 can corn, drained  (you can use 10oz frozen, this is better, but the boys picked tonight and wanted canned)
1 can green beans, drained (again, 8oz frozen is better)
1 stick butter
salt and pepper to taste
pinch of paprika
1/2 C flour
2/3 C milk
14 oz chicken broth ( i buy mine in a carton, so i have to measure but i think cans are standard 14oz)

What to do:

Cook your chicken until browned, season as desired, I use lawry's seasoning salt, garlic and onion powder.

Steam your potatoes and carrots for about 10-15 minutes, until they are starting to get soft but not completely done.

Put all your veggies in bowl, mix well.

Add chicken, again mix.

Melt butter in medium sauce pan over medium heat. Add salt, pepper and paprika. Stir in flour and cook until thick and starts to bubble. This takes literally about 2 minutes, hence why there are no pictures of the "gravy" till the end. DONT STOP WHISKING! Add milk and chicken broth, stir well. Heat to boiling stirring often. Boil about a minute or until your desired thickness is reached. Stirring constantly.

Pour gravy over your veggie and chicken mix. Stir well.

Heat oven to 425. Place one pie crust into deep pie pan.

Fill with Veggie/chicken mix.

Place second crust on top, sealing edges. Cut off excess.  Slice a couple small slits in the top to vent.

Bake 20-35 minutes or until crust is golden brown.

Pie crust recipe:

1 1/2 C flour
1/2 tsp salt
1/2 C shortening
4-5 TBSP cold water

Stir salt into flour. Cut in shortening until small pieces. Add water, one TBSP at a time until dough sticks together. Do not knead or over work the dough as it will make the crust tough. Roll out in circle, place in pan, cut off edges.

Yields ONE pie crust, so double this up if your making it for the pot pie!