Herbed Chicken Pot Pie

I love that this casserole is classic with a twist. The herbs really add a new flavor to the standard pot pie recipe. I also love that there isn't a double crust to fuss with so it goes together quickly. This recipe is a keeper for sure!-Sarah

3 cups diced, peeled potatoes

2 cups carrot slices

2 cups diced chicken

1 cup frozen peas

1 med. onion, diced

2 T. butter

1/3 cup flour

2 cups chicken broth

1/2 t. oregano

1/2 t. basil

1/2 t. garlic powder

1/4 t. pepper

1/2 t. salt

Crust

1 1/4 cup flour

1/3 cup Crisco

2 T. butter (cold)

1/2 t. oregano

1/2 t. basil

1/2 t. salt

1/4 t. pepper

2-4 T. ice water

• To make crust: Mix seasonings into flour, cut in Crisco and butter with a pastry cutter. With a fork toss in water until dough sticks together. On a lightly floured surface roll dough out to size of baking dish.
• Simmer potato and carrot in salted water until tender. Drain and set aside.
• Melt butter in a saucepan. Cook onion until tender, whisk in flour, broth and seasonings until well combined.
• Cook and stir until thickened. Stir in potatoes, carrots and chicken.
• Spread in greased 11x7 baking dish. Top with crust and bake at 400 degrees for about 40 minutes.