Mammy's Chicken Pot Pie

My Mom often makes this for our big family dinners and it's always a favorite. This recipe makes a lot as my Mom is so often called upon to cook for large numbers since I come from a very big family. Comfort food at it's best and enough to feed a crowd, it's also delicious when served with mashed potatoes on the side.

Mammy's Chicken Pot Pie

4 large chicken breasts, cubed

1 med. onion, finely diced

2-3 cloves garlic, minced

3 - 4 lbs. russet potatoes

3 - 4 carrots, peeled and diced

1 ½ – 2 cups frozen peas

3 (10 ¾ oz.) cans cream of chicken soup

1 ½ – 2 cups chicken gravy (homemade or from a packet)

¼ – ½ tsp. salt

pepper to taste

crust:

3 cups flour

1 ½ cups shortening

¾ tsp. salt

¾ – 1 cup very cold water

For the filling:

In a large pan, heat oil over medium to high heat. Saute the chicken and onion until the chicken is done and onion is tender. Add the garlic and cook for 1 minute. Remove from heat ans set aside. Peel and cube the potatoes. Cook in boiling, salted water about 7-10 minutes until done. Drain and set aside. Cook the diced carrots in boiling, salted water until tender. Drain and set side. Mix the cream of chicken soup with the gravy, salt and pepper. Stir in the cooked chicken, potatoes, carrots and peas. Divide evenly between two greased 9x13-inch baking dishes.

For the crust:

In a large mixing bowl, combine the flour, shortening and salt. Cut the shortening in until the mixture resembles large peas. Stir in just enough water to bring it all together into a soft dough. Turn it out onto a floured surface and pat into a rectangle. Divide into 2 equal pieces. Roll out each piece into a large enough rectangle to top each casserole dish. Place on top of each dish, rolling the edges to fit, crimping the edges against the side of the dish. Bake @ 425* F for 30-45 minutes until the filling is hot and bubbly and the crust is browned.

Makes about 18 - 22 servings.