Farmhouse Chicken Pot Pie + Never Fail Pie Crust

This recipe was served at our Christmas social in December. Thanks to Dana Dwyer for the recipes. And thanks to everyone else who made the delicious dinner!

Farmhouse Chicken Pot Pie

2 cups chicken or 2 cans of chicken

1 TB chicken bouillon

2/3 cup flour

6 cups water

1/2 cup chopped carrots

1/2 cup frozen peas

1/4 cup onion

1/2 tsp pepper

Pie crust pastry (recipe follows)

Line casserole dish with pie pastry. Cut chicken into small pieces. Combine chicken, bouillon, flour, carrots, peas, onions, and pepper in a large saucepan. Add water. Cook over medium heat until it forms a smooth, thick gravy. (If the filling seems too soupy, thicken it with 1/3 cup cornstarch mixed with enough water to liquefy it. Pour cornstarch mixture into the filling and stir until thick.) Pour filling into pie crust lined casserole dish. Cover with remaining pie crust pastry. Bake at 400 degrees F for 35-45 minutes until browned.

**Variation** Instead of using pie crust, pour chicken combination into casserole dish and top with biscuits.

Never Fail Pie Crust

3 cups flour

1 tsp vinegar

1 tsp salt

1 1/4 cups lard or shortening (Crisco)

1 egg

5 TB cold water

Mix flour and shortening together. Add salt. Beat egg, vinegar, and water together. Add to flour and mix well. Section into 4 parts - roll between sheets of waxed paper or on a lightly floured surface.

Recipe makes 4 pie crusts or 2 double crust pie crusts. For a casserole dish, divide the dough in half and use part for the bottom crust and the other half for the top. **Note from Dana: I usually roll out what I can, place it in the bottom of the casserole dish, and then press it into the casserole dish and up the sides. I then roll out the top as best I can between 2 sheets of waxed paper. Peel off one side of the waxed paper, place the crust on the top of the casserole dish, and then peel off the remaining piece of waxed paper.