AMAZING CHICKEN POT PIE
List of Ingredients
2-2/3 cup all-purpose flour
1 tsp. salt
3/4 cup vegetable oil
6 tbsp. milk
Meat Filling (recipe follows)
Recipe
Heat oven to 425 degrees. Combine flour and salt in medium-sized bowl. Combine oil and milk separately, then add to flour mixture and stir with a fork until mixture forms a ball. Divide dough in half. Roll out each half between two sheets of wax paper to a circle 2 inches larger than an inverted 9-inch pie plate. Ease one pastry circle gently onto the plate. Prepare filling and pour on top of crust in pie pan. Cover with the other pastry circle. Trim and flute the edges to seal. Cut slits in top. Place in oven. Immediately reduce temperature to 325 degrees. Bake 45 to 60 minutes or until filling is hot and crust is flaky. Makes 6 servings.
MEAT FILLING:
3 tbsp. vegetable oil
1 small onion thinly sliced
2 tbsp. plus 1 tsp. all-purpose flour
1 tbsp. instant chicken bouillon granules
1 tbsp. snipped fresh parsley (or 1 tsp. dried parsley)
1/4 tsp. thyme
1/4 tsp. pepper
1-1/3 cups milk
2 cups 1/2 inch cubed potatoes, cooked
2 cups cut-up chicken or turkey
1 cup frozen mixed vegetables (or other vegetables as desired)
Heat oil in large saucepan over medium heat. Add onion and saute until tender. Stir in flour, bouillon granules, parsley, thyme and pepper. Stir in milk. Cook stirring, over medium heat until thickened and bubbly. Remove from heat. Stir in potatoes, chicken and vegetables.
Use as directed above by putting filling into pie shell.
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