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Country Chicken Pot Pie

Source of Recipe

The Southern Living Complete Do-A-Head Cookbook, 1991


List of Ingredients

1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1/3 cup butter or margarine, meltcd
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
4 cups chopped cooked chicken
1 cup frozen English pcas, thawed
1 teaspoon salt
1/4 teaspoon pepper
Basic Pastry
4 cups all-purpose flour
2 teaspoons salt
1 1/2 cups shortening (plus 1 tablespoon)
1/3 cup cold water (to 1/2)



Recipe

Pot Pie: 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.

Basic Pastry: Combine flour and salt; cut in shortening with a pastry blender until mixture, resembles coarse meal. Sprinkle cold water(1 tablespoon at a time) over surface; stir with a fork until dry ingredients are moistened.

Shape into a ball; chill. Yield: pastry for four 6-inch pies.

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 pastry to 7-inch circles on a floured surface. Place pastry circles over filling; fold edges under and flute. Cut slits in tops to allow steam to escape.

TO STORE: Cover tightly, and freeze up to 1 month.

TO SERVE: Bake, uncovered, at 400' for 1 hour or until crust is golden brown.

YIELD: 4 Servings