How to Guide on Making the Best Chicken Pot Pie

Chicken Pot Pie is a dish that is made up with mostly chicken, vegetables and dough. I've been making this dish for about 15 years mostly out of curiosity about how people would like a homemade version of the frozen kind you buy from the store. My family and friends seems to enjoy it, and whenever I did a catering job for a night club or a party in which called for a super large Chicken Pot Pie, the people all love it because I made it spicy to counter act the liquor that they've consumed. The Chicken Pot Pie can be made with or without spiciness, but I found that the best way to make it is the original way in which I'm going to show you how.

Things that you will need: (for a normal serving of 6 to 8 people)

1.) One 6 to 8 (people serving size pan)
2.) A large cooking pot for cooking and a large pan for baking.
3.) One whole chicken or other parts if desired
4.) Celery about 6 stalks chopped
5.) One large chopped onion
6.) One large bell pepper chopped
7.) Two cans of Cream of Chicken soup
8.) Tony Roma's Creole seasoning
9.) Seasoning Salt
10.) Black Pepper
11.) Chicken Flavor Bouillon (2 blocks)
12.) Butter or Margarine (one stick)
13.) Red Pepper (a dash or as desired)
14.) 1 or 2 cans of Mixed Vegetables (drained)
15.) Large cooking pot with lid

Cut up chicken put into pot and fill with water to cover chicken, bring almost to boil and take off fire and set pot under cold running water until the chicken is cold to the bone, this is called (blanched heat cleaning). Refill the pot with enough water to cover the chicken add the seasonings, peppers, celery, onions, chicken flavor bouillon, bell peppers and cook until everything is tender, add the drained vegetables and the can soup alone with the butter or margarine, let cook to desired thickness and set aside.

HOW TO MAKE THE TOP AND BOTTOM CRUST
1.) 2 Cups of Self-Rising Flour
2.) 1 Cup of Crisco Vegetable shortening
3.) 1 Cup of Milk

In a deep bowl mix the 1 1/2 cup of flour and the cup of shortening and blend the flour and shortening together well and add milk and beat into a smooth paste that you can see that it looks flaky like, then add the rest of flour and start to knead it, you may use a little extra flour to knead it to the point that it doesn't stick to your hands, break off half and roll it out to the size needed for the bottom crust, then take a fork and puncture the crust and make designs around the sides of the crust, then bake it until you know the crust is done then add the chicken mixture, take a strainer like spoon to make sure you get all your vegetables out of the juice or gravy first, then you add the amount of juice or gravy over the mixture. Roll out the other half of dough and spread over the mixture and take the fork and puncture and design your top crust, then bake at 350 degrees until the top crust is golden brown. Serve with steamed vegetables and whatever else you desire to go with it. It should serve at least 8 servings. Enjoy.

A REMINDER!!!
Because you are using self-rising flour you should make sure to roll out your crust a little thinner, because of the self-rising flour the crust will rise high if you don't roll it out thin.

And that is the best way to make Chicken Pot Pie, By Joyce Bailey