Directions: |
Directions:Heat margarine over low heat until melted. Blend in flour, onion, salt,and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen veggies. Prepare crust. Cut shortening into flour and salt until particles are size of small peas. Sprinkle water, 1 TB at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1-2 tsp of water may be added if needed). Gather pastry in ball. Roll 2/3 of pastry into 13-inch square on lightly floured surface. Ease pastry into 9x9 square pan (can also use a pie plate). Pour chicken filling into pan, roll remaining dough into 11 inch round (or square depending of pan used) and place over filling. Seal edges with fork and prick top with fork to let steam escape. Cook uncovered in 425º oven until crust is brown30-40 minutes. Cover edges with strip of tin foil if they are browning too quickly. And be sure to cook on a cookie sheet in case it bubbles over! This is so yummy! All you need with it is a salad. Sometimes I don't serve anything with it. |
Personal
Notes: |
Personal
Notes: You can also make this with leftover pot roast which is also really good, I only did this one time and I hardly ate any of it and I dropped the pan and broke the whole business, I was kinda crabby but I remember that it was very tasty! Another short-cut is to use a refrigerated pie crust , which honestly is just as good. (I'm sorry mom, but the store bought crust in not near as good!!!! Bobbi :)
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