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Home Style Pot Pie

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Ingredients
  All purpose flour 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Vegetable shortening 1 Cup (16 tbs)
  Eggs 2 , lightly beaten and divided
  Cold water 6 Tablespoon (1/4 Cup Plus 2 Tablespoon)
  White vinegar 1 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Margarine 2 Tablespoon, melted
  Diced cooked chicken breast 3 Cup (48 tbs)
  Canned chicken broth 1 1⁄4 Cup (20 tbs) (Ready To Serve Type)
  Chopped celery 1 Cup (16 tbs)
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Diced carrot 3⁄4 Cup (12 tbs)
  Frozen english peas 3⁄4 Cup (12 tbs), thawed
  Frozen diced potatoes 3⁄4 Cup (12 tbs), thawed
  Cornstarch 2 Tablespoon
  Water 2 Tablespoon
  Canned cream of chicken soup 10 3⁄4 Ounce (1 Can)
  Sour cream 1⁄2 Cup (8 tbs)
  Shredded cheddar cheese 3 Ounce (3/4 Cup)
  Whole milk 1 Tablespoon
Directions

Combine flour and salt; cut in shortening.
Combine 1 egg, cold water, and vinegar; sprinkle over surface, stirring until dry ingredients are moistened.
Shape into a ball; chill.
Saute onion and margarine in a skillet for 5 minutes.
Stir in chicken and next 6 ingredients.
Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Combine cornstarch and 2 tablespoons water; add to chicken mixture.
Cook, stirring constantly, until mixture boils.
Remove from heat; stir in soup, sour cream, and cheese.
Roll half of pastry to 1/8-inch thickness.
Fit into a deep 2-quart casserole.
Spoon chicken mixture into casserole.
Roll remaining pastry; place over chicken mixture.
Trim, seal, and flute edges.
Cut slits in pastry.
Combine 1 egg and milk; brush over pastry.
Bake at 400° for 30 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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