Chicken Pot Pie

I have attempted to make a chicken pot pie several times and every time it has failed.  I decide to make a really pie crust instead of some kind of dough type crust.  And it work great.  Huge fan of this meal now.

Chicken Pot Pie

1 can Cream of chicken soup
1 c. chicken broth or water and bullion
1 c. chicken cooked and cubed
2 c. frozen mixed vegetables
salt and pepper

Mix all ingredient together and set aside. Once bottom pie crust is in the pan. Then add this mixture .  Then lay other top piece of pie crust over the top.  Flute edge closed.  Bake 350 for 30 minutes or until nice and brown.

Pie crust
1 c. flour
1/3 c. plus 1 Tbls. butter shortening
3 Tbsp. cold water
1/2 tsp. salt
(Double recipe to make bottom crust and top crust when rolling out take only half at a time)

Measure flour, shortening and salt in mixing bowl. Cut into with pastry blender until small pie like balls form.  Then sprinkle water over flour and mix gently with fork.  Form dough into a ball handling as little as possible.  If dough is too dry, add a little more water.  Lay a square piece of plastic wrap on counter  (wipe counter with wet rage first. This will keep the plastic wrap from moving). Sprinkle with flour and press dough onto plastic wrap on top of dough and roll with rolling pin until dough extends just beyond plastic wrap.  Fold dough in half. Carefully, remove bottom piece of plastic wrap. Pat dough into pan. Then repeat this process for the top crust.