Chicken Pot Pie
It is best to start on the filling and make the crust as it is heating to save time
Chicken Pot Pie
It is best to start on the filling and make the crust as it is heating to save time
Cooking Instructions
- 1
Preheat oven to 425°F
- 2
(Start of crust) Cut shortening into flour and salt until it clumps into small pea sized bits
- 3
Sprinkle in wager, 1 top at a time, toss with fork until all flour is moistened and pastry almost cleans the side of the bowl (can add extra tsps if necessary), gather into ball
- 4
Roll 2/3 of the pastry into a 13 inch square on a lightly floured counter
- 5
Cristo the pan then place pastry into 9x9 inch pan, pack gently along the edges
- 6
Roll remaining dough into an 11 inch square, set aside
- 7
(Start of filling) Heat butter/margarine over low heat until melted
- 8
Blend in flour, onion, salt, and pepper
- 9
Cook over low heat, stirring constantly, until mixture is smooth and bubbly, then remove from heat
- 10
Stir in broth and milk
- 11
Heat ti boiling, stirring constantly
- 12
Boil and stir for 1 minute, stir in chicken and frozen vegetables, store
- 13
Pour the chicken filling into the pastry-lined pan
- 14
Place the remaining pastry over the filling, pinching edges together, then cut slips into the center
- 15
Cook uncovered for 30 to 35 minutes or until crust is brown
- 16
Enjoy :)
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