Suzan’s Chicken Pot Pie
Ingredients
Pastry Crust
- 2/3 cup shortening, plus 2 tbsp
- 2 cups flour
- 1 tsp salt
- 4 tbsp cold water
Filling
- 10 oz frozen peas and carrots
- 1/3 cup butter
- 1/3 cup flour
- 1/3 cup onion, chopped
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1¾ cup chicken broth
- 2¾ cups cooked chicken, cut into chunks
Instructions
Pastry Crust
- Cut shortening into flour and salt using a pastry blender or criss crossing two knives, until particles are the size of coarse crumbs. Sprinkle flour mixture with the cold water, 1 tablespoon at a time, tossing until flour is moistened and pastry almost cleans the side of the bowl. Gather pastry into a ball.
Filling
- Preheat oven to 450° F.
- Rinse frozen vegetables in cold water to separate and drain. Melt butter in saucepan over medium heat. Stir in flour, onion, salt, and pepper. Add broth slowly. Cook until the mixture is bubbly, stirring constantly. Remove from heat and add chicken.
- Roll 2/3 of pastry into a 13" square, and ease into an ungreased 9" x 9" x 2" baking dish. Pour chicken mixture into prepared dish. Roll remaining pastry into 11" square and place over chicken mixture. Turn edges under and flute. Slit pastry top in a star design.
- Bake for 35 minutes or until golden brown.
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