Homemade Chicken Pot Pie

Make Gravy:
2/3 c. margarine or butter
2/3 c. flour
1 t. salt
½ t. pepper
3½ c. broth
1 1/3 c. milk

Melt butter over low heat, blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly, remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir one minute. Remove from heat and stir in remaining ingredients. (reserve about 1/3 of gravy for top when serving.)

Stir in
2-4 boiled potatoes, cut up

1 medium onion, chopped and sauteed until tender
1 1/2 - 2 c. cooked chicken, diced in 1/2 inch pieces
1 can peas
1 can carrots
1 can corn
1 can mushrooms
or 1 16 oz. bag of frozen vegetables, adding the potatoes

Pie Crust
1/3 c. plus 1 T. shortening
1 c. flour
1/2 t. salt
2-3 T .cold water

Cut shortening into flour until pieces are the size of small peas. Sprinkle in water one tablespoon at a time tossing with a fork until all flour is moistened and pastry almost cleans side of bowl
(Double for two crust. This is the recipe that I use 90% of the time)

or this pie crust
1 1/3 c. plus 4 T. shortening
4 c. flour
1/2 t. salt
8-10 T. water


Gather pastry in ball roll 1/2 of dough 1/4 inch thickness. Place in bottoms of pie plates, prick bottoms. Pour in filling and roll remaining dough for tops. Cut slits in center to allow steam out. Or these can be made in smaller pies for and individual serving.Bake at 425 for 30-35 minutes.

(This can be frozen and reheated and served at a later time.)
(During a fun “Harry Potter” party I made this pot pie recipe and added green food coloring to the gravy. I used the second crust recipe and put all of the filling into a large lasagna pan. The crust had to be pieced together to get it all in I called it “Hagrid’s Pot Pie” and it was a great success.)