Old Fashioned Chicken Pot Pie

Fool-Proof Piecrust

4 cups all-purpose flour, lightly spooned into cup

1 tablespoon sugar

2 teaspoons salt

1 3/4 cup vegetable shortening at room temperature (do not use oil, margarine, lard or butter)1/2 cup water

1 tablespoon white or cider vinegar

1 large egg

In large bowl, stir together with fork (or pastry blender) flour, sugar and salt. Cut in shortening until crumbly. In small bowl, beat together water, vinegar and egg. Add to flour mixture and stir until all ingredients are moistened. Divide dough into 5 portions (4 if you use large pie plates). With hands shape each portion into a flat, round patty; wrap each patty in plastic wrap and chill at least 1/2 hour.

When you are ready to use the pie crust, lightly flour both sides of the patty and roll out on lightly floured board or pastry cloth.

Dough can be refrigerated for three days or frozen for weeks. If frozen, thaw and bring to room temperature before rolling out crust.

Old Fashioned Chicken Pot Pie

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 of chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed

1. Heat oven to 425°F.

2. 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.

3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.