Tony’s Chicken Pot Pie

Crust

2 cups flour

cup shortening

1 teaspoon salt

8 tablespoon cold water

Filling

2 cooked chicken breasts (cut into bite-sized pieces)

2 jars (12 ounces each) chicken gravy

1 can (15 ounce) whole white potatoes, drained and cubed

1 cup frozen mixed vegetables

Salt and pepper to taste

Heat oven to 425 degrees.

For the crust: Cut shortening into flour and salt. Add water and mix. Split dough into 2 equal parts.

Roll out one piece of dough to fit in 2-quart round, glass casserole dish with crust going half way up the dish.

For the filling: In a large bowl, mix ingredients together and pour into prepared pan.

Roll out remaining dough and place on top of ingredients, crimping edges to join both crusts. Poke 2 or 3 small holes on top crust for ventilation. Bake 10 minutes; reduce heat to 350 degrees and bake 35 minutes more or until crust is golden brown.

Serves four to six.