Ryan’s Favorite Dish!!

*Chicken Pot Pie!!

*A Milby Family Recipe

Ingredients: This Photo by

 1 cube Unknown
Crisco Author is
 2 teaspoons
licensedcelery
under CC BY-
seed
NC-ND
 2 cups all-purpose flour
 2 teaspoons sugar
 2 teaspoons salt
 ¼ teaspoon pepper
 1 package (10 ounce) frozen peas and carrots
 2 cups cooked shredded chicken
 1/3 cup chopped onion
 1/3 cup flour
 1/3 butter
 2/3 milk
 1 ¾ chicken broth
 Extra flour
 Y mucho mucho Amor!

Kitchen tools:
 Large wooden cutting board and cotton cloth
 Rolling pin and cotton cloth cover
 Ceramic baking dish
 Crust protector
 Dough blade cutter

Steps:
1. Filling- In a large pot first add butter, onions, salt, pepper and 1/3 cup of flour. Mix in
low heat, stirring constantly until mixture is smooth and bubbly; remove from heat- you
have made a Rue! Congrats! Next, add all liquids (milk and chicken broth) until
substance boils and thickens then add vegetables and chicken.
2. Pastry- In a large bowl, add Crisco, celery seed, 2 cups of flour, sugar and salt. Cut
shortening into flour with dough blade cutter until it looks like crumbles. Pour ½ cup of
COLD water. Then with a large spoon stir mix or mix with hands on the board, but don’t
overdue it! Yikes!
3. Crust- If you can master Rachel and Ryan in this, good for you! Remember to bond
with the dough and not to manipulate it too much! Pour a cup of flour across cutting
board. Split dough in half! Karate chop! Set aside second half. Roll out first half until it’s
larger than the baking dish’s diameter. Fold dough in half or quarters to carry over to the
baking dish-unfold. Add filling. Oh yeah! Roll out second half of dough to cover dish.
Place on top, seal layers, and cut slits in center. Place crust protectors. Cook uncovered in
425 degrees oven for 30-35 minutes. Cool for 15-20 minutes. Enjoy!