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Chicken pot pie

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Ingredients/Components

pkg - 1 oz
butter or margarine - 1/4 c
salt - 1/2 tsp
water - 1 tsp
all-purpose flour - 1/3 c
pepper - 1/2 tsp
chopped celery - 1/2 c
chicken broth
2 oz - 1/2 c
ice water - 4 5
hard-cooked eggs, chopped - 3 item
large egg, lightly beaten - 1 item
chopped cooked chicken - 3 c
plus 1 1/2 Tbsp - 1/2 c
Cheddar Pastry - 1 item
Cook 1 minute, stirring constantly

How to make chicken pot pie:

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth. Cook over medium heat until mixture is thickened and bubbly, stirring constantly. Stir in salt and pepper. Stir in chicken and next 3 ingredients. Spoon mixture into a lightly greased 11 x 7-inch baking dish.

Roll out pastry to 1/8-inch thickness on a lightly floured surface. Cut into 3/4-inch wide strips, using a fluted pastry wheel. Arrange strips lattice-fashion across top of pot pie.

Combine egg and water; lightly brush over pastry. Bake pot pie at 400° for 35 to 40 minutes or until golden brown. Yield: 6 servings.Cheddar Pastry:1 1/2 c. all-purpose flour1 tsp. salt1/2 c. plus 1 1/2 Tbsp. shortening1/2 c. (2 oz.) shredded sharp Cheddar cheese4 to 5 Tbsp. ice water Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Stir in cheese. Sprinkle ice water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball and chill. Yield: Pastry for one 11 x 1-inch lattice crust.

Recipe categories: Casseroles, One Dish meal, Savory pies.

Rating:

3.9

Average rating: 3.9, total votes: 8

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