Chicken Pot Pie

Servings: 4 - 6

Notes:  This is one Faith said "is the best!"  It was written by my mom, Debbie Cain!

Ingredients:

2 cans cream of chicken soup
1 cup of diced carrots
5 potatoes diced
2-3 cups cooked chicken cut up
salt and pepper to taste

Crust:
3/4 cup Flour
1/4 cup shortening
1/4 teaspoon salt
2-3 tablespoons cold water

Instructions:

1. Boil carrots and potatoes together until soft. 
2. In a 2 quart casserole dish mix together soup, veggies, chicken, salt and pepper. ( You may add a cup of frozen peas thawed if desired) Top with crust

Crust

1. Mix together and roll out on a floured surface to the size of the casserole dish.
2. Bake at 400 degrees for 45 minutes or until crust is just turning brown