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Chicken: Country Chicken Pot Pies




Source of Recipe


unknown


List of Ingredients




1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
1/3 cup butter or margarine -- melted
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half and half
4 cups cooked chicken -- chopped
1 cup frozen peas -- thawed
1 teaspoon salt
1/2 teaspoon pepper


Recipe



Saute first 3 ingredients in butter in a skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute stirring constantly. Add chicken broth and half and half; Cook, stirring constantly, until thickened and bubbly. Stir in chicken, peas, salt and pepper.

To prepare pastry mix flour and salt. Cut shortening into flour till the size of peas. Add water 1 tablespoon at a time and mix gently.

Divide basic Pastry into 8 equal portions. Roll 4 portions of pastry to 10 inch circle on a floured surface. Place in four 6 inch disposable pie pans. Divide chicken mixture over pastry in pans. Roll remaining 4 portions of circles over filling; fold edges under and flute. Cut slits in tops to allow steam to escape.

To Freeze; Cover tightly and freeze up to 1 month.

To Serve: Bake, uncovered at 400F for 1 hour or until crust is brown.