Chicken Pot Pie
1 1/2 c. cooked chicken (cubed)
1/2 c. peas
1/2 c. corn
3 small-med. potatoes, cubed (boiled for 15 min.)
1/3 c. dry cream soup mix
1 1/4 c. water
1 c. flour
1/3 c. butter
2 T. water
Make white sauce by combining white sauce mix with 1 1/4 c. water. Microwave on high for 4-5 minutes, stirring every minute or so, until thickened. Add chicken, peas, corn and cooked potatoes to the sauce. Spoon mixture into a deep 9 inch pie plate, or a 9x9 inch square baking dish.
For the crust, cut the butter into the flour, until crumbly. Gradually add the water until the mixture is moistened. Gather into ball and press gently on a floured surface. Roll out to the size needed for the top of your pot pie. (I used a 9 inch pie plate, but really should have used a 9 x 9 pan, as my pie plate wasn't deep enough and some spilled over when baking.) Gently place crust on top of pot pie.
Bake in a 425* oven for 30 - 35 minutes until golden brown.
This recipe can easily be varied depending on what you have on hand. You could substitute any vegetables, and turkey would be wonderful too.
