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If you don't have time to do the crust and let it bake, just make "Chicken Pot" (without the pie) for a yummy soup-like dinner!2 small-med. potatoes, peeled and diced finely
1/4 cup butter or margarine
1/4 cup onion (optional)
3/4 cup sliced or chopped fresh mushrooms OR 1 can mushrooms
1/3 cup flour
1/2 tsp. salt
1/8 tsp. thyme
1/8 tsp. pepper
1 tsp. dried parsley
2 cups chicken broth--or 1- 14-oz. can
1-1/4 cup frozen peas & carrots mixture, rinsed and drained
1/2 cup frozen corn, rinsed and drained
3 cups cubed, cooked chicken or turkey
1 can cream of chicken soup
1/2 cup - 3/4 cup milk, as needed
Cook diced potatoes in some boiling water until tender. Meanwhile, cook onion and fresh mushrooms in butter until tender. Stir in flour and seasonings to make a roux. Add chicken broth and whisk. Stir in all vegetables, canned mushrooms (if using) and chicken. Add cream of chicken soup and milk to desired thickness. Pour mixture into a large greased rectangle or oval casserole dish. Cover with pastry dough (recipe below). Trim edges. Bake at 450 degrees until pastry is golden brown (about 40 min.) Let sit a little while before serving, as it is really hot.
Pastry Top:
1 cup flour (slightly rounded)
1/2 cup butter-flavored shortening
1/2 tsp. salt
1/4 cup water
Work the shortening into the flour and salt with your fingers or a pastry blender. When no trace of white flour shows, you've worked it enough. Add water. Work lightly with hands or spatula until water is absorbed. Gather mixture into a moist ball. Flour counter or flour-sack style dishcloth. Dust rolling pin with flour. Roll dough out until it is big enough to cover your casserole dish. Fold in half and cut small slits in middle to allow steam to escape. Gently place on top of pot pie filling. Trim around edges.
