CHICKEN POT PIE

 Crust

1 cup flour

1/2 teaspoon salt

1/2 cup butter - cut into small pieces

2 tablespoons ice water

Filling

2 cans mixed vegetables drained (Veg-all)

1 large chicken breast, cooked and shredded (1 1/2 - 2 cups) or 1 large can of chicken drained

1 can cream of onion soup

Preheat oven to 400°. 

Prepare crust by combining flour and salt in bowl. Cut in butter until fine crumbs. Sprinkle 1 1/2 tablespoons of the ice water over the flour mixture and stir gently. Add another 1/2 to 1 tablespoon to make a soft dough. Form into flattened ball and let rest while making filling.

Combine vegetables, chicken, and soup. Pour into casserole dish. Roll out crust to 1/8” thickness.  Cut slightly larger than casserole dish. Make a few 1” slits and place crust on top of filling. 

Bake at 400° for 30 - 35 minutes until filling is bubbly and crust is lightly browned.