Chicken Pot Pie

Pie Crust:
2 1/2 c. flour
1 c. shortening
1/2 t. salt
1 egg, beaten
1/3 c. ice water
1 T. vinegar

Cut shortening into sifted flour and salt. Add egg, water and vinegar to flour mixture. Knead about 10 times and roll out.

2 c. chicken broth {I use water and bouillon}
2 c. diced potatoes
1 c. diced carrots
1 c. frozen peas
1 T. parsley
1/2 t. thyme
1 t. onion powder
1 t. salt
1/2 t. pepper
 Bring all except peas to a boil. Boil 10 minutes. Drain, saving liquid for the sauce. Add peas and pour into pie shell.

2 T. butter
2 T. flour
1 1/2 c. chicken broth {reserved from above}
1/2 c. milk
3 T. sour cream
1 c. grated cheese
Melt butter, add flour and cook 1 minute. Whisk in broth and milk and cook 3 minutes. Remove from heat and add sour cream and cheese. Pour over veggies in pie crust.

Add the top pie crust, flute edges and cut a hole or two in the top to let heat escape. Bake at 400 for 30-45 minutes. Place on a cookie sheet before baking to catch and overflowing filling.