Laura'S Chicken Pot Pie

• FILLING
• 3 boneless skinless chicken breasts
• 10 ounces cream of mushroom soup
• 2 tablespoons margarine
• 16 ounces mixed vegetables (I used an equal mix of corn, peas, carrots, and green beans.)
• 5 tablespoons chicken gravy mix (Sauce Supreme brand, if you can find it.)
• 1 tablespoon all-purpose flour
• 1 1/2 cups water
• 1 chicken bouillon cube
• CRUST
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 5 tablespoons chilled margarine
• 2 large eggs
• 3 tablespoons ice water

1. Place chicken in crockpot.
2. Cover with condensed mushroom soup. (Do not add liquid.).
3. Stir to coat chicken. Cook for 3 to 4 hours or until done.
4. Cut or shred chicken to desired size.
5. Keep in fridge until ready to add to pie filling.
6. For crust, combine flour and salt.
7. Cut margarine into flour mixture to form coarse crumbs. (I use a sturdy fork to do this.).
8. Beat together egg and ice water.
9. Add to flour, and mix until a soft dough forms.
10. Flatten dough on plastic wrap to fit your pan.
11. Chill for an hour.
12. Preheat oven to 375u0b0F.
13. Heat vegetables and margarine over medium heat.
14. Stir in gravy mix and flour.
15. Add water and cook until slightly thickened.
16. Stir in chicken mixture.
17. Pour filling into 9 inch square pan.
18. Cover with crust.
19. Make a few slits in crust.
20. Bake for about 30 minutes or until crust is golden brown.

filling, chicken breasts, cream of mushroom soup, margarine, mixed vegetables, chicken gravy mix, flour, water, chicken, flour, salt, margarine, eggs, water

Taken from www.food.com/recipe/lauras-chicken-pot-pie-304121 (may not work)