Ingredients
Filling
4 cups chicken stock (make your own)
2 cups chopped, cooked chicken (I used the meat from the chicken carcass I cooked for stock)
4 tbls. butter
2 stalks celery, chopped
2 carrots, chopped
1 medium onion, diced
1 cup green beans
1 cup niblet corn
2 cups frozen, cubed potatoes (or use fresh peeled and cubed potatoes)
2 tbls. chicken bouillon granules (or 2 bouillon cubes)
2 tsp. thyme leaves
2 tsp. parsley flakes
1/3-1/2 cup flour
1 cup shredded cheddar cheese
salt and pepper to taste
Crust
1 1/2 cups flour
1/3 cup shortening
1/4 tsp. salt
3-4 tbls. cold water
1/2 cup shredded cheddar cheese
Cut shortening into flour/salt mixture until it resembles course crumbs; add 1/2 cup cheese and water and stir until dough forms a ball. Roll dough out into a rectangle on lightly floured board.
Method
Melt butter in large pot; add onions and celery and saute' a couple of minutes; add carrots and continue to cook a few more minutes. Add chicken bouillon and flour stirring to coat vegetables; stir in chicken stock slowly and stir to combine (you may need to whisk it in some). Add thyme leaves, parsley flakes, potatoes and chicken and cook 10 minutes over med-high heat; season with salt and pepper to taste. Add green beans and corn and continue to cook until heated through and mixture begins to boil slightly, stirring often to prevent sticking. Adjust all seasonings again to taste and stir in 1 cup shredded cheese just until melted. Remove pot from heat and pour into prepared 13" x 9" pan. Top with pie crust prepared above, and bake in preheated 450 oven for 15 minutes; reduce heat and continue to cook 30 more minutes, or until crust is browned and pot pie bubbly.
Cook's note - Filling will bubble up some over the crust.
Enjoy,
Mary