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Chicken Pot Pie With Rich Pastry Crust

Created by dienia b on August 5, 2014

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.