2medium sized carrots chopped into small pieces (about ¾ of a cup)
3canscream of chicken soup
1/2poundcooked chicken breast
1/2teaspoonground black pepper
Preheat oven to 400 degrees.
Pot Pie Crust
Measure out all of your ingredients. Sift together your salt and flour. Make a well in the pasta. Place butter in small knobs all of the way around the dough. Pour water and egg in the well. Swirl the dough together. Start to incorporate the flour.
Use a bench scraper or a pastry fork to fold in the flour. Cut the butter into the flour. OR, you can combine all of these ingredients into a food processor, and process until a soft dough is made.
Pot Pie Filling
Make the filling, by first by placing the cut carrots, and the potatoes into a small pot, covering with water. Cook over medium heat for about 8 to 10 minutes or until the vegetables are just tender.
In a medium sized pot combine the cans of chicken soup mix, and milk. Heat through, and stir until the soup is heated through. Add cooked chicken, carrots, potatoes, frozen peas. Season with salt and pepper.
Fill each pie plate with about 1 cup of filling. Roll out dough, and drape over the pie plate edge. With a knife gently cut a slit into the pie dough, so steam will escape. Bake for about 20 - 25 minutes or until the tops are just turning golden brown.
Remove from oven, and allow to cool several minutes before serving.
You can substitute a refrigerated pie crust instead of making one.