Homemade Chicken Pot Pie

3 breasts of chicken w/ribs
1 stick butter
good amt of salt and pepper
1 onion, chopped
2 large baking potatoes, diced
4 large carrots, diced
1/2 bag of frozen green peas
4 packets chicken gravy
4 cups broth
Pastry dough

Make pastry dough and divide, 2/3 for bottom crust and 1/3 for top. Roll out dough on floured surface to approx. 1/8" thick in a rectangled shape. Using your rolling pin, roll dough on pin and then roll out over 9"x13" cake pan. Carefully press into bottom and sides of pan, prick with a fork on all surfaces to prevent the gravy to run under crust. Refridgerate dough until ready to use, do not roll out the top crust yet.

In a large stock pot add chicken, butter, salt and pepper. Cover with water and let boil 1 and 1/2 to 2 hours till tender and fully cooked. Remove from pot and let cool.

Add potatoes, carrots, onions and peas to pot and cook in broth till almost tender, drain and set aside.
Substitute broth for water in the gravy mix, cook as directed.

Remove bones and skin from chicken and cut into bite sized pieces, put in bowl, add veggies and cooked gravy. Stir gently together.

Preheat oven to 425 degrees, add pot pie mixture to pan and roll out remaining dough, cover top of mixture and crimp edges to form a seal. Cut slits in dough to allow for steam to escape and bake approx. 45 mins. or until crust is browned.

Pastry dough:
Ingredients:
1-1/4 cup shortening
1 teaspoon salt
3 cups all purpose flour
1 egg, well beaten
5 Tablespoons water
1 Tablespoon white vinegar

Directions: Cream shortening and salt into flour. Combine egg, water, and vinegar. Add to flour mixture all at once. Blend with a spoon until all flour is moistened. (It's easier to use your hands) Tada pie crust dough....then you just roll it out put it in your pie pan and crimp edges.

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Rachel Tiller ~ Edmond, OK ~ Moderator
http://www.AccordingtoRachel.com
Twitter: @AccordingtoRach
Email: Rachel @ consumerqueen DOT com