Poor Ol' Kayla's Chicken Pot Pie

  There's a joke behind the title of this recipe. The following is the story behind it, as told in my status on facebook last night:
"So I planned a great supper: chicken pot pie (which I've never made before, but decided to throw together), yeast rolls & sweet tea. WELLLLL...I managed to put together the whole pot pie MINUS THE CHICKEN, get it into the oven, & start to walk out of the kitchen before realizing what I'd done. Took the crust off (in pieces, of course), added chicken, put it back in the oven. Took a look into the fridge, drank almost all of the tea I made today while I was cooking...gotta make more. Ronny says, "Wow you're on a ROLL tonight." . . . CRAP! I FORGOT TO MAKE THE YEAST ROLLS!
Pregnancy: 100+
Me: 0
♥ 4/1 ♥"

    Poor Ol' Kayla's Chicken Pot Pie
  3-5 boneless, skinless chicken breasts or thighs
  3 T margarine
  2 cans mixed vegetables
  1 can whole kernel corn
  1 can green beans
  1 can cream of chicken
  1 1/2 c milk
  2 T onion powder
  2 tsp garlic powder
  1/2 tsp salt (I used sea salt)
  1/2 tsp ground black pepper
  1 T Cajun or Italian seasoning (I used Cajun; this is Louisiana, y'all.)
  2 chicken bouillion cubes

Directions
  Melt margarine in skillet while cutting chicken into small chunks. Cook chicken with 1 T onion powder, 1 tsp garlic powder, until golden brown on outside & white in center. Place in oven. Preheat oven to 250 degrees F.
  In 9"x13" baking pan, mix cream of chicken, milk, remaining onion & garlic powders, salt, pepper, Cajun/Italian seasoning, & bouillion cubes until well-blended. Stir in vegetables & chicken, coating thoroughly. Place in oven. Turn up oven heat to 375 degrees F & let temp rise while you put together the...

    Pie Crust
  4 c all-purpose flour
  1 3/4 c shortening (also known as lard, Crisco, etc.)
  3 T sugar
  2 tsp salt (again, I used sea salt)
  1 egg
  1/2 c + 1 tsp cold water

Directions
  In a cup or small bowl, beat egg into cold water. Chill. In a large bowl, cut together dry ingredients & shortening until crumbly. Stir in egg-water & blend thoroughly. Carefully remove pan from oven. Turn dough out onto LIGHTLY floured surface, knead (if needed...ha ha ha) for desired consistency, & roll out to cover vegetable mixture in the pan. Dough should be thick & you may have a good deal left over. Have cookie cutters? Cut shapes & add them to the top of the pie! Return the pan to the oven & bake 30-40 minutes or until pie crust is dark golden brown. Serve warm... with sweet tea & yeast rolls, if you remembered to make 'em. :-)