Chicken pot pie

Chicken pot pie

Ingredients/Components

• pkg - 1 oz
• milk - 2/3 c
• salt - 1/2 tsp
• flour - 1/3 c
• butter - 1/3 c
• water - 4 5
• pepper - 1/4 tsp
• chopped onion - 1/3 c
• chicken broth
• cut-up cooked chicken - 2 c
• Blend in flour, onion, salt and pepper

How to make chicken pot pie:

Heat butter 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 for 1 minute. Stir in chicken and frozen vegetables. Reserve. Prepare Pastry (recipe follows).Pastry:2/3 c. + 2 Tbsp. shortening2 c. flour1 tsp. salt4 to 5 Tbsp. water Cut shortening into flour and salt until particles are pea size. Sprinkle in water 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into ball. Roll 2/3 of pastry into 13-inch square on lightly floured surface. Ease pastry into square pan (9 x 9 x 2-inch). Pour chicken filling into pastry. Roll remaining dough into 11-inch square. Place over filling. Roll edges. Flute. Cut slits in center. Cook uncovered in 425° oven for 30 to 35 minutes.

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