Crock-Pot Chicken Pot Pie
This is one of my favorite meals to make for family dinners. My kids love it made with chicken or with turkey meat. Each time I make it for dinner, there are no leftovers!
When crunched for time, I will use a refrigerated pie crust. Allow the refrigerated crust to sit at room temperature for about 15 minutes before you roll it out and form it over the top of the liquid and meat. I like to add any extra pie crust pieces to the top of the crust in a decorative fashion. You can never have too much pie crust!
Though I love the ease of the refrigerated pie crust that I purchase at the store, I love the cost and taste of my homemade version. This cost pennies to make and the end result is flaky tasty homemade goodness.
If you are using shredded chicken or shredded turkey, the end result is tasty and delicious. If you have leftovers, keep the in an air tight container in the refrigerator for 5-7 days and they heat up nicely!
Homemade Pie Crust
- 2 cups all purpose flour
- 1 teaspoon Kosher Salt
- 1 Cup Shortening
- 1/2 Cup water
- In a medium mixing bowl, combine flour and the salt.
- Add the shortening and cut it into the flour mixture until little balls form.
- Stir in water until mixture forms into a ball.
- Roll out the dough on a lightly floured surface to form your pie crust.