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| Chicken Pot Pie |
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| Category: Casseroles |
Kitchen of: Joyce P. |
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| Ingredients: |
| 1 | cup | Onion, chopped |
| 1 | cup | Celery, chopped |
| 1 | cup | Carrot, chopped |
| 1/3 | cups | Butter or Margarine, melted |
| 1/2 | cups | Flour |
| 2 | cups | Chicken Broth |
| 1 | cup | Half & Half |
| 1 | tsp | Salt |
| 1/4 | tsp | Pepper |
| 4 | cups | Chicken, chopped and cooked |
| 1 | cup | Flour (b) |
| 1/2 | tsp | Salt (b) |
| 1/3 | cups | + 1 Tbsp Shortening (b) |
| 2 - 3 | tbsp | Cold Water (b) |
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| Instructions: |
| 1. | Saute onion, celery and carrot in butter for 10 minutes |
| 2. | Add flour and stir well; cook 1 min, stirring constantly |
| 3. | Combine broth and half & half |
| 4. | Gradually stir broth mixture into vegetable mixture |
| 5. | Cook over med heat, stirring constantly, until thickened and bubbly |
| 6. | Stir in 1 tsp salt and 1/4 tsp pepper |
| 7. | Add chicken, stirring well |
| 8. | Pour mixture into a shallow 2 qt casserole - long dish |
| 9. | Top with pastry - cut slits to allow steam to escape |
| 10. | Pastry: combine 1/2 tsp salt and 1 c flour in bowl |
| 11. | Cut in shortening with pastry blender until it resembles course meal |
| 12. | Sprinkle cold water evenly over surface - stir with fork until dry ingredients moistened |
| 13. | Shape into ball & chill; Roll pastry to fit casserole dish |
| 14. | Bake at 400 degrees for 40 minutes |
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| Recipe submitted 12/19/2006 |
