Chicken Pot Pie

I guess it is the season. We tend to cook more during the winter. With the cold weather we love coming home to the wonderful smells of warmth in the kitchen. With everything from Chicken Pot Pie and Homemade Bread to Pumpin Cake and Hot Chocolate our family spends a lot of time in the kitchen this time of year, not that anyone complains we just can't seem to remember to get the recipes out to everyone when they ask for it. Luckily there is blogger and we can hit anyone who wants a new treat for dinner or snacking. I'll be putting up my favorite recipes for the season and if anyone has a favorite just fill in a comment and I'll see what I can do.

This has been the hot recipe of the season.

Chicken Pot Pie

1 cup carrots (cut small)
1 1/2 cups potatoes (cut up small)
1 cup peas
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 cups cut-up cooked chicken or turkey
pie Crust ( to follow)

Cook carrots and potatoes and drain, set aside. heat butter in 2 quart sauce pan over medium heat until melted. Stir in flour, onion, salt and pepper. Cook stirring constantly until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling stirring constantly. Boil and stir for 1 minute. Stir in chicken and vegetables.

Heat oven to 400*. Prepare pie crust. Roll 2/3 of pastry to fit into a 9x9x9 ungreased pan. Pour chicken mixture into pastry lined pan. Roll remaining pastry to fit top of filling. Turn edges over and cut slits in top. Bake about 35 minutes or until golden brown.

Pie Crust

2 1/2 cups flour
1 cup Lard
1 TBS white vinegar
1 tsp salt
1 lg egg
1/4 cup cold water

Sift flour and salt. Cut in lard until mixture resembles fine crumbs. Mix water, vinegar, and egg together in separate bowl. Add to flour mixture and toss with fork until all flour is moistened and pastry cleans the side of the bowl. Do not over mix.