Bobbi's Chicken Pot Pie

My family loves chicken pot pies, especially my homemade variety. I have individual baking crocks, so all 3 of us get our own pie. This makes it easy to adjust ingredients according to what everyone likes. For example, my husband isn't crazy about peas but he loves the chicken, so I put in less peas and more chicken. I like the veggies more than the chicken, so I put in more veggies and less chicken. There's nothing like making individual recipes that are quick and easy.

Bobbi's Chicken Pot Pie

--1 cup frozen peas, thawed
--1/2 cup frozen carrots, thawed (optional)
--1 cup potatoes, cut into cubes and parboiled for 10 minutes (I don't like frozen potatoes)
--1 to 1 1/2 cups cooked chicken, cut up
--1 can cream of chicken soup (I use low-fat, low-sodium)


Pie Crust
--1 cup flour
--3/4 teaspoon baking powder
--1/2 teaspoon salt
--1/3 cup shortening
--3 tablespoons ice water
--1 egg yolk, beaten

Preheat oven to 400 degrees. This recipe can be made in one 9" pie plate, or individual baking dishes. In your baking dish, combine veggies, chicken and soup.

To make the pie crust, mix flour, baking powder, salt, shortening and water in a bowl. On a floured surface, roll dough to 1/4" thickness. Layer over top of baking dish and brush with egg yolk. Bake for 30 to 35 minutes; top should be golden brown and bubbly near edges.

Tip: The pot pies may bubble over, so place baking dish on a lined baking sheet for easier clean-up