Chicken Pot Pie - Crisco®

Name: Chicken Pot Pie - Crisco®
Total time: 100 min
Ingredients: Chicken Pot Pie; Pie Crust; 2 C. (500 mL) all-purpose flour; 3/4 tsp. (4 mL) salt; 1 C. (250 mL) Crisco® All-Vegetable Shortening; 1 egg; 2 Tbsp. (30 mL) cold water; 1 Tbsp. (15 mL) white vinegar; Filling; 1/4 C. (50 mL) butter; 1 onion, chopped; 2 cloves garlic, finely chopped; 1 1/2 C. (375 mL) baby carrots, sliced in half lengthwise; 3 Tbsp. (45 mL) all-purpose flour; 2 C. (500 mL) prepared chicken broth or water; 1 can (354 mL) regular, 2% or fat-free evaporated milk; 1 Tbsp. (15 mL) coarse mustard or 2 tsp. (10 mL) Dijon mustard; 1 rotisserie chicken, about 2 1/2 lb (1.1 kg) meat removed and shredded, about 3 C. (750 mL) or leftover turkey; 1 C. (250 mL) grated cheddar cheese; 1 egg, beaten

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Chicken Pot Pie

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Ingredients

Chicken Pot Pie
Pie Crust
2 C. (500 mL) all-purpose flour
3/4 tsp. (4 mL) salt
1 C. (250 mL) Crisco® All-Vegetable Shortening
1 egg
2 Tbsp. (30 mL) cold water
1 Tbsp. (15 mL) white vinegar
Filling
1/4 C. (50 mL) butter
1 onion, chopped
2 cloves garlic, finely chopped
1 1/2 C. (375 mL) baby carrots, sliced in half lengthwise
3 Tbsp. (45 mL) all-purpose flour
2 C. (500 mL) prepared chicken broth or water
1 can (354 mL) regular, 2% or fat-free evaporated milk
1 Tbsp. (15 mL) coarse mustard or 2 tsp. (10 mL) Dijon mustard
1 rotisserie chicken, about 2 1/2 lb (1.1 kg) meat removed and shredded, about 3 C. (750 mL) or leftover turkey
1 C. (250 mL) grated cheddar cheese
1 egg, beaten