Pot Pie!

I'm so excited... I made a pot pie today and it tastes awesome - even the crust! I have always pretty much failed at pie crust. This one uses shortening, which doesn't thrill me, but I'll try again w/ butter next time.

Jen's "Get in the Kitchen and Make Me a Pot Pie!" (modified from this recipe)

1 bag frozen mixed veggies (carrots, corn, green beans, and peas)
1 pound chicken breasts
5T + 1 tsp butter
4oz pearl onions (note - I just used the leftover from making coq au vin this week... regular onion would be fine)
1/3c flour
1/2t salt
1/4t pepper
1/4t celery seed
1 3/4c chicken stock
3/4c whole milk
2 - 9" pie crusts

Poach chicken for 10 minutes in salted water. Add the frozen veggies, bring back to a boil, and cook 6-8min more. Remove chicken and shred with a fork. Drain veggies in colander.

Melt butter in skillet and add pearl onions. Cook about 10 minutes on medium heat with salt and pepper. Add in the flour and celery seed and stir for 2 minutes until brown and bubbly. Add in the stock and milk and cook until thickened. Remove from heat.

Make your pie crusts (I used a recipe from my BH&G cookbook, it was 1 1/4c flour, 1/4t salt, cut in 1/3c shortening, and in 4-5T water one at a time, form ball, pat into disk, roll to 12") and put one in the pie pan. Add the chicken and veggies, put the onion and gravy mixture on top. Top with second pie crust. Crimp, trim, and vent the top. Bake at 425 for about 30 minutes.

Enjoy!