CHICKEN POT PIE
- 1 2/3 cup all purpose flour
- 3/4 cup shortening
- 1 tsp salt
- 5 tbsp chilled orange juice
- 1 lb frozen veggie mix (beans, corn, carrots, peas)
- 1 cup chicken broth
- 1 can condensed cream of chicken soup*
- 3 to 4 medium to large chicken breasts, frozen
- Thaw the chicken breasts and dice. In a large pot on the stove, combine the chicken dices and the cup of chicken broth. Cook on medium heat, stirring occasionally, until mostly cooked.
- Add the flour, shortening, and salt in a large mixing bowl and stir to combine. Add the orange juice and mix well until dough is formed. (I just throw it all in my stand mixer and release the beast to it's own mixing devices while I check the chicken)
- Chill the dough in the fridge while you mix the rest of the filling up.
- When the chicken is mostly cooked, add the cream of chicken soup (don't add milk or water) and the mixed veggies. Heat until the veggies are no longer frozen together and you can mix the filling. Stir to mix evenly. Remove from heat.
- Roll out half of the dough and spread in a 9-inch pie plate. I am absolutely terrible at rolling pie crusts, completely horrendous. I almost always end up pressing it into the plate and skipping the whole rolling process completely. It still tastes yummy and no one knows I cheated.
- Pour filling into the pie plate and spread evenly across the pie crust.
- Roll out the remaining dough to cover the pie. Cut any decorative vents if that's your thing. Slits cut after it's on the pie work just as well (and make the transfer to pie plate a little easier). I have no tricks here. Just do the best you can and use a pancake turner to help lift it off the counter if you have to.
- Use a fork to press the edges down and seal the pie.
- Bake in the oven at 375 degrees for 45-60 minutes.
- Let set 5-10 minutes. Serve.
Yields approximately 8 servings.
* You can use this recipe at Buns in My Oven as a substitute for the soup if you'd rather, the comments say it's pretty delicious.