Monday, May 26, 2008
Chicken Pot Pie
FROM: - Southern Living Do-Ahead Cookbook
Chicken Pot Pie
1 cup chopped onion
1 cup chopped celery ( I omit celery and use pkg. of frozen peas and carrots)
1 cup chopped carrot
1 cup diced potatoes, cooked until just tender, drained(I don't use potatoes)
1/3 cup butter or margarine, melted
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
4 cups chopped, cooked chicken
1 cup frozen peas, thawed
1 teaspoon salt
1/4 teaspoon pepper
4 cups all-purpose flour
2 teaspoons salt
1-1/2 cups plus 1 tablespoon shortening
1/3 to 1/2 cup cold water
Sauté first 3 ingredients in butter in a skillet over medium heat until tender. Add flour; stir until smooth. Add potatoes. Cook 1-minute stirring constantly. Add chicken broth and half-and-half; cook, stirring constantly, until thickened and bubbly. Stir in chicken, peas, salt, and pepper.
TO PREPARE PASTRY - Mix flour and salt. Cut shortening into flour until the size of peas. Add water 1 tablespoon at a time and mix gently.
Divide Basic Pastry into 8 equal portions. Roll portions of pastry to 10-inch circles on a floured surface. Place in four 6-inch disposable pie pans. Divide chicken mixture over pastry in pans. Roll remaining 4 portions of circles over filling; fold edges under and flute. Cut slits in tops to allow steam to escape.
TO FREEZE - Cover tightly and freeze up to 1 month.
TO SERVE - Bake, uncovered at 400 degrees for 1 hour or until crust is brown and filling hot.
NOTE - You can double this recipe and they will last for a couple of months in the freezer.
Makes four - 6-inch individual servings