Chicken Pot Pie
  • Cooking Time: 45
  • Servings: 6
  • Preparation Time: 20
  • 1 1/4 Cups all-purpose flour
  • 1/4 Teaspoon salt
  • 1/2 Cup shortening, chilled
  • 3 Tablespoons ice water
  • 4 Chicken tenders
  • 1 Can cream of chicken soup
  • 1/2 Cup milk
  • 1 Can mixed vegetables
  1. Whisk the flour and salt together in a medium bowl. With a pastry cutter, cut in the shortening with the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over the mixture. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling out. Roll out dough, and put in a pie plate. In the meantime cook tenders in boiling water 10 minutes. Remove from heat, allow to cool and dice. Place in pie crust, open and drain mixed vegetables and mix with chicken. In a bowl combine soup and milk and whisk to incorporate and pour over chicken. Bake at 350 degrees F. for 45 minutes.
One of America's favorite dishes. $$$Cost per Serving: $0.57, Recipe cost $3.43