Recipe for Annette’s Chicken Pot Pie

This is one of my family’s favorites!

Chicken Mixture:
Start out by boiling about 3 or 4 chicken breasts until done. Chop chicken. Add to a big mixing bowl.
Add 2 or 3 small cans of cream of chicken soup (depending on how creamy you want it).
Add a small bag of frozen mixed veggies.
If it is too thick to stir, add about 1/2 cup of milk.

Pie Crust:
4 cups all purpose Flour
2 teaspoons Salt
1 1/2 Cups Softened butter (still a little cold, that’s what makes it fluffy)-or-Shortening
5-6 Tablespoons ice water
Cut together with a pastry cutter or 2 knifes until just blended.
Add water one tablespoon at a time until the dough sticks together and is the right consistency.

Divide dough in half and roll out two rectangles big enough to go up the sides of a 9x13x2″ pan.

Add pie dough to pan and prick with a fork. Add the chicken mixture.

I love this silicone rolling mat, I just roll out the dough and pick the whole thing up and add it to the pan.

Press down the sides and seal the two pieces of dough together.

Cut an X in the middle for ventilation.

Brush with one egg and about a teaspoon of milk that has been whisked together.

Bake at 350 degrees for about an hour or until you can see the center bubbling.
Enjoy!