Chicken Pot Pie-Holly Martineau

Pastry: 2 1/2 cups flour
1 tsp salt
3/4 cup shortening
1/4 cup chilled butter, cut into small pieces
4-6TBS of ice cold water

FILLING:2-3 chicken breasts (bone in or boneless, about 1lb)
3 Yukon Gold or russet potatoes (or really, whatever you have, sometimes I use a yam or turnip!)
3 carrots, chopped
2 tsp chicken bouillon granules
1/2 tsp salt
1/4 cup flour
1/4 cup cold water or chicken broth
1/2 cup frozen peas, or broccoli, or both

You can really throw anything you want into this pie! Get creative! Make your pie crust. Google it if you don't know how. Or come over. But the trick to not over work the crust, otherwise it will be tough.

Boil chicken about 18 min, reserve water. Add potatoes and carrots to chicken water and summer until veggies are semi tender, about 12-15 min. Meanwhile, chop up the chicken. Remove the veggies from the simmering broth with a slotted spoon and set aside with the chicken pieces. Measure the broth and add water if necessary, to make 2 1/2 cups. Return to the pan and simmer stirring in bouillon and salt. (You could skip this step and just use 2 1/2 cups of canned chicken broth.)

Preheat the oven to 350 degrees

Stir the flour into the cold water in a small bowl or measuring cup. Stir into the broth and increase the heat to medium. Stir constantly until the broth thickens. Add the chicken to the broth along with the potatoes, carrots and peas. Stir to combine. Pour filling in to the pastry-lined pie dish cover with the top crust, seal and flute the edges, and cut a slit in the top for the steam to escape. Back 40 min, or until the crust is light brown. Serve Immediately.