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    Chicken Dinner Pie


    Source of Recipe


    chum recipes 3300 rec.food.recipes

    Recipe Link: http://www.lotsarecipes.com

    List of Ingredients




    Double crust 9" pie pastry
    2 Tbsp butter
    2 Tbsp flour
    1 tsp. salt
    1/8 tsp. pepper
    1/8 tsp. ground thyme
    1/2 cup chicken broth
    3/4 cup light (or heavy) cream
    2 cups cubed cooked chicken
    1 pkg. (10 oz.) frozen peas and carrots, cooked and drained

    Heat oven to 425 degrees. Prepare pastry, cut top into lattice strips. Melt
    butter in large skillet over low heat; stir in flour, salt, pepper and
    thyme. Cook, stirring until mixture is smooth and bubbly. Remove from heat.
    Stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil
    and stir for one minute. Stir in chicken and vegetables. Pour into pastry
    lined pie pan.
    Cover with lattice top. Cover edge with 2-3 inch strips of foil to prevent
    excessive browning. Remove foil for the last 15 minutes of baking. Bake for
    35 to 40 or until crust is brown.

    Recipe



    (9-inch two-crust pie)

    2 1/4 cups flour
    1/2 teaspoon salt
    3/4 cup vegetable shortening
    6-7 tablespoons cold water

    Mix the flour and salt together in a bowl, add the shortening, and work
    it into the flour with a pastry blender, two knives, or your fingertips
    until the mixture resembles fresh bread crumbs (or small lima beans).
    Sprinkle on the water, a tablespoon at a time, stirring lightly with a fork
    after each addition, using enough water so that the dough holds together. (I
    usually use more than the recipe calls for.) Form the dough into a cake (or
    2 if you are making a two-crust pie). Roll out the dough on a lightly
    floured surface (I highly recommend using a pie crust bag) until it is about
    1/8 inch thick and 2 inches larger than your inverted pie pan. Transfer the
    dough to the pan, then trim & crimp the edges for an unbaked pie shell. Or
    if you are making a two-crust pie, roll out the top crust, place it over the
    filled bottom pie crust & then trim & crimp. Bake according to filling
    recipe.

 

 

 


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