Chicken Pot Pie

This is my eight year old daughters favorite meal, the best thing about it is that most of the ingredients can be changed to whatever you have.

First the Pastry:

2 1/2 cups of flour

2/3 shortening

1/2 - 3/4 ice cold water

First add the shortening into the flour and rub it gently until it looks like bread crumbs, then slowly add the water, don't try and form it yet, the idea is to just get the whole thing moist. Once it looks like it can be formed started squeezing it together into a ball.  Cut in half and you now have a top and bottom (role out).

Ingredients for the Pie

Chicken 1 1/2 cups

1 tbsp oil

1 onion

3 potatoes chopped

Carrots and celery 1 1/2 cups

2 cups of chicken bouillon

3tbp of parsley

1tsp oregano

Salt and Pepper

1/2 cup milk

3tbp flour

                                                                                                

 Directions

Heat the oil in a large pan

Add chicken, onion and seasonings

Pour in the Bouillon and vegetables

Gently boil until potatoes are cooked but still firm

In a separate pan heat the milk and flour

Pour into the mixture and leave to thicken for a minute or two

Pour into prepared pie dish, add the pastry lid and press the edges

Slit the top a few times to allow steam to escape

Bake for 1 hour at 350*F

 With the left over pastry roll it out and put it on a baking tray, sprinkle with sugar and Cinnamon and bake at 350 for about 15 minutes. YUM