Chicken Pot Pie

My mom made this when I was a kid. Talk about comfort food! She uses frozen vegetable, though. I prefer canned veggies since frozen vegetables tend to "squeak" in my teeth and I hate that!

Chicken Pot Pie
2 cups cooked and shredded chicken
2 cans cream of potato soup
1 small can corn
1 small can green beans
1 small can sliced carrots
1/2 cup milk
1/2 tsp. ground thyme
salt & pepper to taste
2 pie crusts

Preheat oven to 375 degrees. Drain veggies and combine all ingredients (except pie crust) in a large bowl.  Place one pie crust in the bottom of a pie pan.  Pour chicken filling into pie crust and top with second crust.  Crimp edges and cut slits in the top to allow steam to escape.  Bake for 40-1 hour or until crust is golden brown.  Cool 10 minutes and serve. 

Family Rating:
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Overall Family Rating: 20/20

Homemade Pie Crust:
1 crust:
1 cup flour
1/2 tsp. salt
1/3 cup + 1 tbl. shortening or butter (I prefer butter, but the crust isn't quite as flaky with butter)
3 tbl. water

Sift dry ingredients.  Cut in shortening until mixture looks like breadcrumbs.  Add water and stir until it comes together.  Roll out on a floured surface.