Chicken pot-pie and corn on the cob

Tonights dinner is chicken pot pie and corn on the cob.

Chicken pot pie recipe

CRUST:

1 cup flour

1/3 cup shortening ( I used margarine)

½ tsp. Salt

2 tbsps. Cold water

FILLING:

6 tbsps. Chicken fat or other oil

1 medium onion, diced

2 potatoes, diced

1 large chopped carrot

6 tbsps. Flour

½ tsp. Salt

1/8 tsp. Pepper

2 ½ cups chicken stock 

2 cups diced cooked chicken (i started with raw chicken, it

cooked in the pot just fine)

½ cup canned peas (i used frozen)

2 tbsps. Chopped pimientos (optional. I did not use this)

Directions for Crust:

Sift flour into medium bowl. Cut shortening and salt into

flour and mix with fork until pieces are about the size of a pea. Sprinkle water

over mixture and blend with fork. Shape into a ball; wrap with plastic wrap and

chill well.

Directions for Filling:

In a large pot, heat oil (or chicken fat until it melts). Add

onion, potato(es), and carrots, and sauté until tender. (if u are going to use

raw chicken, add it to the pot here!) Stir in flour, salt, and pepper and mix

quickly and well, over medium heat, gradually stir in chicken stock (soup

mix!), stirring constantly to make a thick, creamy sauce. Add diced chicken,

peas, and pimientos. Pour chicken mixture into a 2-quart casserole.

To bake:

Preheat oven to 400 (farenheit).

roll out dough on floured surface to size of casserole (baking pan). Place crust

over the casserole, piercing with fork near the center. Bake for 30 minutes or

until crust is browned.

P.S. I doubled the crust so there was one for the top and bottom.


Review-
It was good, not amazing in my opinion but had nice flavour and was super easy to make. My baby LOVED it.
I would make it again.