so i started making my pot pies last night and i ALMOST forgot to start taking pictures. well i went to grab my cam…and its dead…so i looked for my pink cybershot and found it! DEAD too! so all the pictures you get today are from my black berry so sorry for the crappy quality!

so i will start out with the recipe. i chose this one because it was one of the few that i came across that had milk in it. i don’t know about you but i have never had a pot pie that wasn’t “creamy”.
i will include the crust part of the recipe but i just went with pilsbury roll our crust. trust me, as someone who would rather make her own crust…this tastes just as good and saves so much time!

Crust
2 cups Gold Medal® all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1/2 cup milk (i used half and half because we drink skim milk)
2 1/2 cups shredded cooked chicken or turkey (i  bought a package of boneless skinless chicken breasts, trimmed off the fat and cubed)
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed (** i bought a package of corn, peas and carrots mix, and long green beans, not the little short stubby ones they take up too much room and always taste generic to me**)

NOTE for filling: i found that when everything was added and thickened up, the sauce tasted like buttery flour to me. so i took three beef bullion cubes and three chicken bullion cubes (beef has a stronger flavor than the chicken) put them in my food processor and crushed them and added it to the sauce, with just a dash of garlic powder. TRUST ME on this! it will give your pot pie the most AMAZING flavor ever.

1. Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.

2. Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.

START HERE IF YOU ARE USING STORE BOUGHT CRUST!

3. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.

4. Roll out refrigerated ball of dough on lightly floured surface into 11-inch circle. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edges.
5. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

i SLAVED alllll day making the crust

unroll and your done

(this 9 in pie is for my mother and father-in-law)

i made several small ones with out chicken for me. even though i cut all the fat and icky stuff out of the chicken, i have a thing about eating chicken that’s inside stuff.

 

this is all the goodies cooking up together (after i got out what i needed for my pot pies)

fill her up

throw a top on her

 

 

i tired (AND FAILED) to do something cute for the vent holes but it was all kinds of crooked and uneven. it served its purpose but looks like poo

filled up my baby pie

covered it up and marked it with a “K” (for kristine ^_^)

 

pop it in the oven and bake!

now this picture is of my awesome idea for getting the foil for the edge of the pie to stay on! (i just thought of it lastnight but if someone else came up with it im sorry)

i can NEVER get the foil on the edge of the edge of the pie to stay on!! EVER EVER EVER! so i was like hmmmmm what can i do to make it stay?!?! TOOOOOOOOTHPICKS! it worked amazingingly!