Ingredients: |
Ingredients: Crust (will make 4 pie crusts--freeze the other 2)--
5 C. flour
1 tsp. salt
1 tsp. baking powder
2 1/2 C. shortening
1 tsp. vinegar
1 egg
Filling--
1 pound chicken, cubed (I use boneless, skinless breasts)
2 C. frozen peas/carrots
1/2 C. sliced celery
1/3 C. butter
1/3 C. chopped onion
1/3 C. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. celery seed
1 3/4 C. chicken broth (1 can)
2/3 C. milk
|
Directions: |
Directions:For the crust: Mix flour, salt, and baking soda. Cut in shortening until cornmeal-textured. In a one-cup measure, beat together vinegar and egg. Then fill to one-cup line with COLD water. Mix egg mixture into flour mixture. It will be soft and sticky. Roll it out on a well-floured surface. Like I said, this will make 4 crusts. You will need only 2 for this recipe. Either freeze half of this recipe or just cut it in half.
For the pie filling: Preheat oven to 425º. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil 15 minutes or until chicken is cooked through. Remove from heat, drain and set aside.
In a saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in broth and milk. Simmer over med-low heat until thick. Remove from heat and stir in chicken and peas, etc.
Put your bottom crust in a large (I use a deep-dish) pie pan. Pour in filling. Cover with a top crust and seal edges. Cut vents in upper crust. Bake for 30-35 minutes, until crust is brown and filling is bubbly. Cool 10 minutes before serving. |
This recipe for Chicken Pot Pie is from