Laura's Chicken Pot Pie

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 3 boneless skinless chicken breasts
• 10 ounces cream of mushroom soup
• 2 tablespoons margarine
• 16 ounces mixed vegetables (i used an equal mix of corn, peas, carrots, and green beans.)
• 5 tablespoons chicken gravy mix (sauce supreme brand, if you can find it.)
• 1 tablespoon all-purpose flour
• 1 1/2 cups water
• 1 chicken bouillon cube
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 5 tablespoons chilled margarine
• 2 large eggs
• 3 tablespoons ice water

Recipe

• 1 place chicken in crockpot.
• 2 cover with condensed mushroom soup. (do not add liquid.).
• 3 stir to coat chicken. cook for 3 to 4 hours or until done.
• 4 cut or shred chicken to desired size.
• 5 keep in fridge until ready to add to pie filling.
• 6 for crust, combine flour and salt.
• 7 cut margarine into flour mixture to form coarse crumbs. (i use a sturdy fork to do this.).
• 8 beat together egg and ice water.
• 9 add to flour, and mix until a soft dough forms.
• 10 flatten dough on plastic wrap to fit your pan.
• 11 chill for an hour.
• 12 preheat oven to 375°f.
• 13 heat vegetables and margarine over medium heat.
• 14 stir in gravy mix and flour.
• 15 add water and cook until slightly thickened.
• 16 stir in chicken mixture.
• 17 pour filling into 9 inch square pan.
• 18 cover with crust.
• 19 make a few slits in crust.
• 20 bake for about 30 minutes or until crust is golden brown.