Chicken Pot Pie With Cheese Crust
|Broiler fryer||2 1⁄2 Pound, cut up|
|Chicken bouillon cubes||2 , flavored|
|Tomato||1 Medium, peeled and quartered|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1 Cup (16 tbs), divided|
|Chopped fresh parsley||1⁄2 Cup (8 tbs), divided|
|Sliced mushrooms||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Flour||1 Cup (16 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Grated sharp cheese||1⁄3 Cup (5.33 tbs)|
|Water||1⁄4 Cup (4 tbs)|
For the crust, cut the shortening in flour and salt, mix the cheese and combine everything to a dough mixing the water gradually.
Combine chicken pieces, water, bouillon cubes, tomato, celery, 1/2 cup onion, and 1/4 cup parsley in a large Dutch oven.
Bring to a boil, cover, reduce heat, and simmer 40 minutes.
Remove chicken from Dutch oven, reserving 3 cups broth.
Remove chicken from bone, chop meat.
Place in a lightly greased 12- x 8-x 2-inch baking dish.
Saute mushrooms and remaining 1/2 cup onion in butter until tender.
Add flour and cook, stirring constantly, 1 minute.
Add reserved chicken broth, cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in salt, pepper, and remaining 1/4 cup chopped parsley.
Pour sauce over chopped chicken.
Roll the crust on a floured waxed paper, or brown paper, to a 15- x 11-inch rectangle.
Place pastry over chicken, trim off excess pastry along edges.
Fold edges under and flute, sealing to edges of casserole.
Make slits in pastry to allow steam to escape.
Roll out dough scraps, and cut into desired shapes.
Dampen with water, and arrange shapes over pastry, if desired.
Bake pie at 400Â° for 30 to 35 minutes.