Here's a recipe for a homemade pot pie that beats the stuffings out of those salt-ridden, preservative-laden and taste-destroying frozen "pot pies" sold at Wal-Mart. This recipe differs from the traditional pot pie recipe in order to produce a tasty crust.
Although a pot pie can be baked in any baking dish, from a glass dish to an aluminum pie plate, you'll have a more thoroughly and evenly baked crust if you use a heavy metal baking dish, such as a cast iron skillet or dutch oven.
The following recipe is for a round baking dish of 8 to 10 inches in diameter:
Your meat and vegetables need to be cooked in advance; the baking required for this pie is to properly cook the crust and pie filling. After your meat and vegetables are cooked, preheat the oven to 400 degrees F.
Prepare the pie crust: Mix together the flour, salt, baking powder, and basil. Mix in shortening and butter until a dough forms. To this mixture, add oil and cold water. Divide dough into two halves, and roll each half between 2 pieces of waxed paper. Lay one half over the bottom and sides of the baking pan.
Prepare the pie filling: In a pan or pot of at least 2-quart size, melt butter over medium heat. Add onionand stir in until the onion is brown or translucent. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in cooked meat and vegetables. Remove from heat. Spoon pie filling mixture into crust-lined pan.
Lay the other half of the rolled dough over the top of the pie, and crimp the edges with your fingers.
Place the entire pan into the hot oven and bake 30 to 40 minutes, or until crust is golden brown. Let stand 5 minutes before serving.