Chicken Pot Pie

Alicia Gauss

Crust:
2 cups flour
1/4 t. salt
2/3 cup butter
1/4 cup cold water
Combine flour and salt. Add butter in using a fork or the real tool pictured in better homes cook book until flour is all worked into the butter. Pour water into bowl and mix into a dough.
Filling:
2 1/2 cups chicken
2 cups peas
1/4 cup onion
3 small sliced carrots
2 medium potatoes diced
Precook the potatoes, onions and carrots not all the way done. Leave peas out and serve on the side if your family will eat them.
Sauce:
3 Tablespoons butter
3 Tables spoons flour
1 cup half & half
1/2 cup chicken broth
1/2 t. salt
1/4 t. pepper and some milk
Melt butter in pan. Add flour. Slowly add half & half (or whatever milk product you use, I use evaporated milk) and stir constantly. Add spices and stir occasionaly over low heat until thickened.

Roll out dough and place in greased pan. Should be enough left to roll out again and put on top. Combine sauce and filling and pour over crust. Top with remaining crust. Poke holes in crust and brush with milk.
Make and bake @ 375
50-60 minutes