Two- Crust Pot Pie :)

My mom has tried more than once to teach me how to make a pie crust.  I'm going to admit to you right now that anything remotely related to a pastry is not my forte. I tear the poor crusts into unrecognizable forms every time I try.  Matt has been getting frustrated with waiting to hear back from PA schools. The ones we have heard back from didn't send favorable news. It was on a particularly discouraging day that I decided I wanted to do something to make him feel a little better. I can't type up papers for him to relieve his stress load- he prefers to do that himself. I can't do any of his other homework because, well, I don't think failing his classes for him would be a positive thing.  Pretty much the only thing I could think of was making a really good dinner, since I'm generally lazy and take the short cut dinner route. (I mean don't get me wrong, it's all edible (pretty sure) but it's... well... college style dinner.)  Here's the recipe that I used, I was so pleased with how my pot pie turned out! (Even if it wasn't the most beautiful thing in the world haha.) Ingredients for the filling: 1/3 C. butter 1/3 C. all-purpose flour 1/3 C. chopped onion 1/2 tsp. salt 1/4 tsp. pepper 1 3/4 C. Chicken broth 2/3 C. milk 2 1/2 to 3 C. cut-up cooked chicken or turkey. 10 oz frozen peas and carrots (or 10 oz of any other frozen vegetables you'd like.) Ingredients for two-crust pastry: 2 C. plus 2 Tbsp. all-purpose flour 1 tsp. salt 2/3 C. cold shortening 6-8 Tbsp. ice-cold water I started with preparing the chicken, and then started in on the pastry. In a medium bowl, mix flour and salt.  Cut in shortening, using a pastry blender or fork until the mixture forms coarse crumbs the size of small peas. Sprinkle with the water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and pastry almost leaves the sides of the bowl. (You can add 1-2 tablespoons if you need to.)

Gather the pastry into a ball. Divide it in half and shape the dough into 2 rounds on a lightly floured surface. Wrap the flattened rounds in plastic wrap and refrigerate for 45 minutes or until dough is firm and cold but still pliable. This allows the shortening to become a little bit firm so that the baked pastry will be flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling.

While the dough is chilling, melt butter over medium heat in a 2 quart saucepan. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly. Remove your mixture from the heat. Stir in broth and milk, and heat the mixture to boiling, stirring constantly. Boil and stir for one minute, then add chicken, and frozen vegetables. Remove from heat. Using a floured rolling pin, roll one round of pastry on lightly floured surface into a 13 inch square. Ease into an ungreased 9 inch (2 quart) glass baking dish. (Fold the dough carefully in half, and then in half again to transfer it.)  Pour chicken mixture into the pastry lined dish. Roll remaining pastry dough into an 11 inch square. Cut out designs with 1 inch cookie cutter (or carefully with a small knife when you discover you don't have 1 inch cookie cutters...). Place square over the chicken mixture and turn the edges of your pastry under and flute. If you used cookie cutters arrange cut outs on your top crust. Bake about 35 minutes, or until your crust is golden brown. 

So I know it's kind of funny looking and the crust didn't seal...
but it tasted GREAT!