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Entree: Dutch Pantry Pie




Source of Recipe


amethysts-recipes.com


List of Ingredients




PASTRY
2 cups all-purpose flour
1-1/2 teaspoons salt
1/2 cup vegetable oil
2 tablespoons evaporated milk
2 tablespoons water

Grease a 9-inch pie plate with shortening.

In a large mixing bowl, combine flour and salt. In a measuring cup, combine oil, evaporated milk, and water - DO NOT STIR. Pour all at once into flour mixture; stir until well mixed. Press into a smooth ball. Cut in half and flatten slightly. Place one half of the dough between two sheets of waxed paper, 12-inches square. Roll out gently to edges of paper. Carefully peel off top paper. Place, paper-side up, in prepared pie plate. Peel off paper and fit pastry into plate. Roll out top crust the same way.

FILLING---

1 cup shredded Cheddar cheese
1 cup evaporated milk
2 cups cooked, diced potatoes
1/4 cup chopped green onions
2 tablespoons chopped green pepper
Salt and pepper
2 cups cooked, cubed chicken
1 egg, beaten with
1 tablespoon milk



Recipe



Preheat oven to 425°F.

In a saucepan, over low heat, melt cheese in evaporated milk, stirring constantly. Add potatoes, green onions, green pepper, salt, and pepper. Spread evenly in prepared pie shell. Top with cubed chicken. Trim bottom crust. Place top crust over; gently peel off paper. Turn crust under lower crust and seal by pressing together. Flute. Make 3 or 4 slashes near center. Brush egg mixture over top of pastry.

Bake 35 to 40 minutes or until golden brown. Serve hot, topped with sauce.

SAUCE---

1 can undiluted condensed soup
(mushroom, tomato, celery, or chicken)
1/2 cup evaporated milk

In a saucepan, combine soup and evaporated milk; bring to a boil over low heat.