Chicken Pot Pie

I used to look forward to Chicken Pot Pie night as a kid. I don't know why, but I just love them! So when my sister-in-law contributed a recipe for homemade Chicken Pot Pie to our family cookbook, I was so excited! I've made it several times in the last few months, so I thought I'd share it here. The crust is my mom's pie crust recipe, that I've modified to make it more hearty/ healthy for pot pies, but it is a great recipe for all kinds of pies too, including Kristen's famous Pumpkin Pie. (The recipe is for 2 pie crusts, since you need 2 for pot pie.)

Pie Crust:
2 2/3 c. flour (I used 1/2 white whole wheat, 1/2 regular)
1/2 tsp salt
1 c. shortening
4-5 Tbsp ice cold water

With a pastry blender, blend flour, salt and shortening. Add water a little at a time until dough can be formed into a ball. (The more it is blended, the less crumbly it will be.) Divide into 2 balls. [My mom taught me to roll out the dough between a pastry sheet and wax paper. It also works between 2 pieces of wax paper. Roll out to desired thickness/ size. Peel off top layer of wax paper and place on top of pie pan before you peel off the other piece of wax paper/ pastry sheet. This prevents the normal problems of dough sticking or breaking.] Place the first pie crust into the pot pie dish (I use a small deep-dish casserole dish). Roll out the second crust and set aside.

Pot Pie Filling:
4 chicken beast halves, cooked and shredded
1 can cream of chicken soup
1 can potato soup
1 (16 oz) pkg frozen mixed veggies (peas, corn, carrots)
1 tsp pepper
1-2 cups fresh green beans, cut into 1" pieces (lightly steam with onions)
1/2 onion, coarsely chopped

Mix chicken, soups, veggies and pepper together in a large bowl. Scoop into prepared pie crust. Top with remaining pie crust, pinch together with bottom crust to seal. Cut several slits in the top, to release steam. Bake at 350 for 45-50 minutes, until crust is golden. Allow to stand 5 minutes before serving.