I recommend reading [[#Step 2 Making The Shell]] portion first and find the tools that best suit you and/or have at your disposal! The rest is super easy :)

Ingredients

Crust

• 2 cups flour
• 1 teaspoon salt
• 3/4 cup Crisco
• 5 tablespoons cold water
• 1 egg (for brushing)

Fill

• 2 10oz cans of Cream of Potato (Campbells)
• 1 16oz can of Veg-all (Hard to find; try Walmart)
• 2 cups of chopped cooked Chicken
• 1/2 cup Milk
• 1/2 teaspoon Pepper

Tools

• Pie dish
• Rolling pin
• Large pot

Step 1

Boil Chicken

• Place Chicken into pot and boil for 30 minutes.

In the meantime, prepare the pie shell.

Step 2: Making The Shell

(This is the hardest part!)

1. Place 2 cups flour, 1 teaspoon salt and 3/4 cup Crisco into a mixing bowl.
2. Combine these with a fork then add 1 teaspoon (of 5) of water to mixture
3. Continue mixing and combining; adding the water incrementally in the dry spots of the mixture until dough is formed.
4. Once combined, split the dough evenly in two.
5. Roll each half into shape
   • Reference a [[https://panmastery.com/pie-pan-sizes/ |pan size table]], use a tool or guestimate the diameter of your rolled dough
   • The one half is going to be the base of the pie shell where you place your filling and the other is the top half that covers your pie! They should hang over your pie dish slightly so that it gives you a nice crust.
     • This is hard on the first try. Don’t worry if it doesn’t come out perfectly!

Step 3

Preheat Oven to 375F

1. Drain and pat dry Boiled Chicken.
   • Chop the chicken to preference.
2. Place Chopped Chicken with 2 10oz cans of Cream of Potato, Veg-all, 1/2 cup Milk and 1/2 teaspoon Pepper then stir.
3. Place 1 of the rolled dough halves into pie dish
4. Place combined ingredients into pie shell that is now in the dish.
5. Place the other half of the rolled dough over the filling
6. Form the crust
7. Brush egg over the top of the pie shell
8. Pierce the top of the pie shell with a fork or knife
9. Bake @375F for 50 minutes or until brown