Chicken Pot Pie

I really wanted chicken pot pie so Mom and I found some recipes and came up with a really good dinner.

Crust:

2 cups sifted flour

1 teaspoon salt

3/4 cup Crisco

1/4 cup water

Filling:

2 (10 oz.) cans Cream of Chicken Soup

2 (about 9 oz) packages frozen mixed vegetables (thawed)

2 cups cubed, cooked chicken

1 cup chicken broth combined with 2 tablespoons flour

Mix cream of chicken soup, vegetables, chicken, flour and broth.

For the crust, mix the flour and salt, cut in the crisco, add the cold water. (The same crust as mom's pies)

Put half of the crust on the bottom of a pan, pour in the filling, cover with the other half of the crust.

Bake at 350 for about 40 minutes. (we kept it in until the crust was golden brown)

Side notes:

For vegetables we used a package of mixed vegetables (broccoli, cauliflower, and carrots) and a package of frozen peas. Use whatever kind you want. We also added vegetables to the filling until we thought it looked good, not a strict 2 9 oz. packages. Also, we used two crusts, but you could do a one crust pot pie. We added salt and pepper to taste. We have only made this once, so we may experiment some more. But it tasted really good! The recipe said you could use store bought crust if you want.