Chicken Pot Pie With Rich Pastry Crust
Recipe: #13649
August 05, 2014
Categories: Chicken Sunday Dinner, Oven Bake, Whole Chicken, Chicken Dinner, more
"Dodge County Extension 1976 homemade all the way old recipe. She says this dish freezes and reheats well. I think you might be able to make a couple of pies out of this recipe even though she says one."
Original is 6 servings
Ingredients
- STEWING
-
-
-
-
-
-
- PIE
-
-
-
-
-
-
-
-
-
-
-
- PASTRY
-
-
-
-
-
-
- TOPPING
-
-
Nutritional
- Serving Size: 1 (792.1 g)
- Calories 1273.1
- Total Fat - 67.7 g
- Saturated Fat - 27.4 g
- Cholesterol - 483.9 mg
- Sodium - 2775.1 mg
- Total Carbohydrate - 74.8 g
- Dietary Fiber - 5.1 g
- Sugars - 4 g
- Protein - 85.7 g
- Calcium - 144.3 mg
- Iron - 5 mg
- Vitamin C - 19.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Stew chicken. Debone chicken to get 4 cups cooked chicken (use rest for another chicken dish); get 2 cups broth (use rest of broth for another chicken dish).
Step 2
Heat chicken fat or butter in skillet.
Step 3
Saute onion, carrot, celery, and potato for 5 minutes until tender crisp; add peas. Stir in flour until blended. Stir in chicken broth and half and half cream. Cook and stir over medium heat until mixture boils. Season with salt and pepper.
Step 4
Combine with chicken and pour mixture in 2 quart baking dish.
Step 5
Roll out pastry to 1/4 inch thickness and 1 inch bigger than dish.
Step 6
Cover chicken mixture; fold excess pastry under and crimp edge.
Step 7
With a sharp knife cut a small diamond in middle of top crust.
Step 8
Brush generously with egg yolk and milk topping mixture.
Step 9
Bake in preheated 400 degree Fahrenheit oven for 30 minutes.
Step 10
PASTRY: For pastry,combine flour and salt; cut in lard.
Step 11
Mix egg, ice water, and vinegar. Gradually stir into flour. Mix. Roll out.
Step 12
This dish freezes and reheats well.
Tips
No special items needed.
0 Reviews
You'll Also Love
