Home Style Pot Pie
|All purpose flour||3 Cup (48 tbs)|
|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|
|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|
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.