Ingredients: |
Ingredients: Filling:
1 2 1/2 to 3 pound broiler-fryer, cut up and skin removed
1 tsp. salt
1 tsp. pepper
1 16-ounce bag frozen mixed vegetables, cooked and drained (I use 2 cups of mixed vegetables from the garden; peas, green beans, corn)
1/3 c. self-rising flour
1/2 c. half-and-half or milk
3/4 c. diced onions
Melted margarine
Pastry
2 c. all-purpose flour
1 tsp. salt
2/3 c. shortening
5 to 6 T. cold water
|
Directions: |
Directions:First make the pastry; Combine flour and salt; cut in shortening with a pastry blender until crumbly. Sprinkle cold water over mixture, 1 Tablespoon at a time, tossing with fork until mixture is dampened. Divide dough into two. Turn each half onto pieces of waxed paper and press into a disk. Wrap well and refrigerate.
Place chicken in a heavy medium saucepan, add water to barely cover, and stir in salt and pepper. Bring to a boil, cover, reduce heat, and simmer 45 minutes to 1 hour, or until very tender. Remove chicken from broth; let cool. Remove chicken from bones and cut up. Measure out and reserve 4 cups broth; reserve any remaining broth for other uses.
Add chicken and vegetables to broth in saucepan. Combine flour and milk, mixing until smooth. Stir into broth mixture. Cook until thickened, stirring constantly.
Preheat oven to 350º F. Working with half of pastry at a time, roll out on a floured surface into a circle 1/4 inch thick. Arrange on bottom of pie dish. Spoon chicken mixture into baking dish. Roll out second half of pastry and place on top of chicken mixture. Crimp edges of crust to seal. Put 3 knife marks on top of crust to allow for steam to escape. Brush top crust lightly with melted margarine. Bake 1 hour or until top pastry is golden brown. |
This recipe for Chicken Pot Pie is from