Chicken pot pie

Chicken pot pie 

Pie crust 

-2 1/2 cups of flour

-1/2 cup of butter 

-1/2 cup of shortening 

-5 tsp of ice water 

1. Combine butter, flour, and shortening. Mix until small pebbles form
2.  Add water to mixture one tsp at a time until a ball forms. Do not over handle dough
3. Cut dough in half and wrap in plastic wrap
4. Refrigerate for 3 hours 
5. Place flour underneath dough before rolling it out
6. Roll out dough to desired size and thickness

Pot pie filling
-3 cooked chicken breasts, cubed
-2 cups water
-2 bouillon cubes(chicken flavored)
-2 tbsp of butter
-2 tbsp of flour
-2 cups frozen vegetables(peas, carrots, corn and green beans)

1. Boil water and add bouillon cubes. Stir until dissolved
2. Meat butter in a pan, add flour, stir until the mixture becomes a paste
3. Add butter and flour paste to water
4. Stir mixture until it thickens, takes about 5 minutes 
5. Put chicken, vegetables, and gravy in a bowl and mix it together 

Put it all together

1. Roll out pie crust and place in the bottom of pie pan. Bake for 10 minutes at 350 degrees F 
2. Add meat and vegetable mixture to pie pan 
3. Roll out second half of pie crust and place it on top of pot pie filling
4. Cut four slits in the top of pie crust 
5. Bake at 350 degrees F for 30 minutes