Chicken Pot Pie

I decided to try my hand at a home made chicken pot pie for supper this evening. I don't know why I've never made one before. It didn't turn out as beautiful as I would like. I messed up the lattice crust, but it tasted pretty good. My husband (who generally will not eat any cooked vegetables) even ate a small mixing bowl full. He did pick out the peas. I don't think it was bad for my first try, mostly winging the recipe.

I made the chicken stock a couple of days ago. I boiled a chicken with vegetables in a big pot and when it was done I let the stock cook down so the flavor was stronger. I drained it and put it in the refrigerator intending to make chicken and dumplings with it.

For the inside I sliced carrots, celery, potatoes, and added frozen peas to the stock. I cubed chicken and seasoned with basil, pepper, garlic, and parsley. I added a little milk then mixed all purpose flour with a little bit of oil and added it.

I made the crust with 2 cups of self-rising flour, 1/4 cup of canola oil, 1/2 cup of softened butter, and 2/3 cup of milk. I rolled it out and pressed it into a casserole dish, I poured my mixture into the dish and then I cut some dough into strips to make the lattice crust.

I baked it at 425 for 30 minutes.