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Chicken: Country Chicken Pot Pie

Source of Recipe

TNT Recipeletter


List of Ingredients

1 C chopped onion
1 C chopped celery
1 C chopped carrot
1/3 C butter or margarine, melted
1/2 C all-purpose flour
2 C chicken broth
1 C half-and-half
4 C chopped cooked chicken
1 C frozen peas, thawed
1 tsp. salt
1/4 tsp. pepper

Basic Pastry
4 C all-purpose flour
2 tsp. salt
1 1/2 C plus 1 Tblsp. shortening
1/3 to 1/2 C cold water




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 1T at a time and mix gently.

Divide Basic Pastry into 8 equal portions . Roll 4 portions of pastry to
10 inch circles 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 (I've made double
batches at the same time and froze them for a couple of months)

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