Chicken/Turkey Pot pie

1 tb. oil

1 lb. skinless, boneless chicken breast halves, cubed

1 c. chopped onion

1 (15oz) can green beans

1 tsp. onion salt

1 tb. white sugar

1/4 tsp. garlic powder

1/4tsp. black pepper

1/4 tsp. dried oregano

1 (10.75oz) can condensed cream of chicken soup

Pastry:

2 c. all purpose flour

3/4 c. shortening 1/4 butter

1/4 c. cold water

1 tsp. sugar

1/2 tsp. salt

1. Preheat oven to 400°F.

2. In a large bowl, combine flour, sugar & salt. Cut in shortening and butter with a fork until mixture resembles coarse crumbs. Sprinkle cold water and sitr until it forms a ball. Divide dough in half and shape into balls. Roll one ball out to fit a 9 or 10 in pie plate. Place bottom crust in pie plate and roll out top crust.

3. In a large cast iron frying pan, heat 1 tablespoon oil. Add chicken and onion and cook until misture is just browned. Stir in beans and season with onion slat, suagar, garlic powder, pepper and oregano. Stir in condensed soup.  Heat mixture, stirring constantly, until it just begins to simmer. Pour into pie crust and cover with top crust. Fold top crust under edge of bottom crust, seal and cut slits in top crust.

4. Bake in the preheated oven for 25 minutes or until golden brown.

Notes: I used my own pastry for this, the usual one I use that makes enough for a few pies. This time I mixed it in my Bosche and it was really hard to work, I won't do that again. I used frozen green beans and used onion powder and garlic salt instead. Hubby was raving about this pie and he loved it! It's a real tasty filling dish. I got this recipe from one of the Mom groups in town.[gallery]