Chicken Pot Pie
For this recipe, you will need:
* 1 pound cooked chicken, cut into bite-size pieces
* a double pie crust
* 1 tablespoon oil
* 2 cups chopped vegetables, like celery, carrots, and onions
* 1/2 teaspoon of spices like salt, pepper, thyme, sage, and parsley
* 1/3 cup butter
* 1/3 cup flour
* 3/4 cups chicken broth
* 1 cup milk (I used fat free)
Directions
Saute the Vegetables with the spices in the tablespoon of oil. Set aside.
In a saucepan, melt the butter and stir in the flour. Now add the chicken broth and the milk, and cook this over medium-low heat, stirring constantly until it thickens.
Stir in the vegetables and chicken, and then pour everything into the pie crust.
Cover the pie with the top crust, seal the edges together, and cut some slits in the top so that steam can escape while the pot pie cooks.
Cook at 375 degrees for about 45 minutes, until the top is golden brown.
Basic Savory Pie Crust
(Makes 2 pie crusts, enough for one 9-inch and one 10-inch crust)
Ingredients
* 3 1/4 cups bleached all-purpose flour
* 1 teaspoon salt
* 1 1/2 cups cold lard or solid vegetable shortening
* 4 to 5 tablespoons ice water, as needed
Directions
Combine the flour and salt in a large mixing bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator and place it on a lightly floured work surface. For 2 crusts, cut the dough in 2 equal pieces and put the second half back in the refrigerator. For each crust, roll out the dough on the floured surface into a square about 14 inches across and 1/8 inch thick. Gently fold the square of dough in half and then in half again so that you can lift it without tearing it, and unfold it into a square baking pan. Fill and proceed as directed in the recipe.
. Here's what I kept ..
