Tom's Place Chicken Pot Pie

• 1 (2) whole chicken
• 1 stick butter
• 1 cup flour
• 5 cups chicken broth
• 1-1/2 cup evaporated milk
• 1 cup onion
• 1 cup celery
• 1 cup peas
• 1 cup carrot
• Salt and pepper, to taste
• 4-1/2 cup flour
• 3-1/2 cup shortening
• 1-2/3 cup water
• 1 egg
• 3 tbsp. salt
• 3 tbsp. sugar

1. Creamed Chicken Filling: Boil chicken in water for 1 hour.
2. Save chicken broth and set aside.
3. Shred chicken and let cool.
4. In a large saucepan, mix flour and butter to make a roux.
5. Stir in chicken broth at medium heat.
6. Add evaporated milk and vegetables.
7. Blend well and add salt and pepper to taste.
8. Mix until smooth; remove from heat and let cool.
9. Crust: Mix ingredients and shape into a 1-1/2-inch wide log.
10. Cut into eight pieces.
11. Roll each piece evenly unitl 1/8-inch thick.
12. Line four pot pie plates (6-inch size) with crust and save remaining four pieces for top crust.
13. Fill pans with 1-1/2 cups cooled cream chicken mixture.
14. Cover tops with last four crusts, seal with water and trim edges.
15. Brush with egg wash (whipped egg).
16. Bake at 375F for 30 minutes or until filling overflows.

chicken, butter, flour, chicken broth, milk, onion, celery, peas, carrot, salt, flour, shortening, water, egg, salt, sugar

Taken from www.foodgeeks.com/recipes/6547 (may not work)