Haggard-style Chicken Pot Pie

There isn't anything hard about making chicken pot pie Haggard-style. It's actually really easy. And its one of Matt's and my favorite dinners. Here you go:

Ingredients:

Homemade or store-bought pie crust

1 bag frozen mixed vegetables (corn, peas, carrots, green beans, etc.)

2 cans cream of potato soup

1/2 can milk

1 chicken breast

Instructions:

Make or thaw the pie crust.

Cut up the chicken breast into chunky bite-size pieces and bake in the oven at 350 degrees for 15-20 minutes. Add just a little bit of olive oil so that they don't stick to the pan.

Meanwhile, mix the frozen vegetables, cans of soup, and milk together.

Add the chicken pieces once they are cooked, along with salt and pepper to taste.

Turn the oven up to 400, pour all the pie contents into the crust, cover it with the remaining crust, and seal it with a little water and your fingers or a fork. Poke several holes in the top with a fork so that it can vent.

Bake it at 400 degrees for about 40-45 minutes or until the crust is cooked and the inside is completely heated (everything except the crust is already cooked, so its just a matter of heating it thoroughly and cooking the crust.

YUM.

Oh, I haven't made the pie crust before but Matt has and he assures me it isn't that hard. The thing to remember, he says, is to keep all of the ingredients for the crust cold. The butter isn't supposed to melt at all while you're making it.

Pie crust:

Ingredients:

2.5 cups flour

1 cup unsalted butter

1 tsp salt

1 tsp sugar

6-8 tsp cold water

Directions:

Mix the flour, salt and sugar together.

Either pulse with a blender/food processor or use a fork to mix in the cold butter (cold but not frozen, can't do it if its frozen). Don't melt the butter. Should form kind of big crumbles.

Add 1 tsp water at a time until the dough sticks together.

Either refrigerate the dough one hour and then role it out or else role it out now.

If it gets cracks, use water to bring seal it back together.