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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.