Chicken Pot Pie
Ingredients
- from Shirley Briggs
- 1 cup onion chopped
- 1 cup carrot chopped
- 1 cup celery chopped
- 1/2 cup all-purpose flour
- 1/2 cup butter melted
- 1 cup half and half
- 2 cups chicken broth
- 1/4 tsp. Pepper
- 1 tsp. Salt
- Basic Pastry
- 4 cups chopped cooked chicken
Instructions
- Sauté onion, celery, and carrot in butter for 10 minutes. Add flour to sautéed mix-
- ture, stirring well. Cook 1 minute, stirring constantly. Combine broth and half &
- half, gradually stir into vegetable mixture. Cook over medium heat, stirring con-
- stantly until thickened and bubbly. Stir in salt and pepper. Add chopped chicken,
- stirring well.
- Pour chicken mixture into a shallow 2-quart casserole. Top with pastry. Cut slits
- to allow steam to escape. Decorate with pastry cut outs.
- Bake at 400 degrees for 40 minutes.
BASIC PASTRY:
- 1 cup all-purpose flour
- 1/2 tsp. Salt
- 1/3 cup plus 1 T. shortening
- 2 - 3 T. cold water
Notes
Tried this recipe?Let us know how it was!