Chicken Pot Pie Recipe

Chicken Pot Pie

• Pie Crust
• 2 C. (500 mL) all-purpose flour
• ³/₄ tsp. (4 mL) salt
• 1 C. (250 mL) Crisco^® All-Vegetable Shortening
• 1 egg
• 2 Tbsp. (30 mL) cold water
• 1 Tbsp. (15 mL) white vinegar
• Filling
• ¹/₄ C. (50 mL) butter
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 ¹/₂ C. (375 mL) baby carrots, sliced in half lengthwise
• 3 Tbsp. (45 mL) all-purpose flour
• 2 C. (500 mL) prepared chicken broth or water
• 1 can (354 mL) regular, 2% or fat-free evaporated milk
• 1 Tbsp. (15 mL) coarse mustard or 2 tsp. (10 mL) Dijon mustard
• 1 rotisserie chicken, about 2 ¹/₂ lb (1.1 kg) meat removed and shredded, about 3 C. (750 mL) or leftover turkey
• 1 C. (250 mL) grated cheddar cheese
• 1 egg, beaten