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Chicken Pot Pie with Cheese Crust




Source of Recipe


Internet


List of Ingredients




2 (2 1/2-lb.) chickens, cut up
2 quarts water
2 chicken bouillion cubes
1 cup diced onion, divided
1/2 cup diced celery
1/2 cup chopped parsley, divided
1 medium tomato, peeled and quartered
1 cup sliced mushrooms
1/2 cup melted margarine
1/2 cup all-purpose flour
1 1/2 tsp. salt
1/8 tsp. pepper

Cheese Crust:
1 cup all-purpose flour
1/2 tsp. salt
1/3 cup margarine, softened
1 egg, beaten
1 T. water
1/4 cup shredded cheddar cheese


Recipe



Combine chicken, water, bouillion cubes, 1/2 cup onion, celery, 1/4 cup parsley and tomato in a large saucepan. Bring to a boil, reduce heat and simmer, covered, 30 minutes. Cool. Reserve broth. Bone chicken and chop meat. Saute 1/2 cup onion and mushrooms in margarine until tender; add flour, blending until smooth. Gradually add 3 cups broth. Cook, stirring constantly, until smooth and thickened. Add salt, pepper and remaining parsley. Place chicken in a greased 1 1/2-quart casserole; add sauce. Top with cheese crust and crimp edges to seal. Decorate with pastry cutouts, if desired. Cut vents in pastry. Bake at 400 degrees for 30 to 35 minutes. Yield: 6 to 8 servings.

Cheese Crust: Combine flour and salt in a mixing bowl; cut in margarine with 2 knives or a pastry blender. Add egg and water, blending well. Stir in cheese. Roll dough to about 1/4-inch thickness on a lightly floured board; shape to fit top of casserole.