Home Style Pot Pie Recipe
Ingredients
| All purpose flour | 3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Vegetable shortening | 1 Cup (16 tbs) | |
| 2 eggs, lightly beaten and divided | ||
| 1/4 cup plus 2 tablespoons cold water | ||
| White vinegar | 1 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Margarine | 2 Tablespoon, melted | |
| Cooked chicken breast | 3 Cup (16 tbs), diced | |
| 1 1/4 cups canned ready-to-serve chicken broth | ||
| Celery | 1 Cup (16 tbs), chopped | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Carrot | 3/4 Cup (16 tbs), diced | |
| 3/4 cup frozen English peas, thawed | ||
| Potatoes | 3/4 Cup (16 tbs), frozen | |
| Cornstarch | 2 Tablespoon | |
| Water | 2 Tablespoon | |
| Cream of chicken soup | 1 Can (10oz) | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Shredded Cheddar cheese | 3/4 Cup (16 tbs) | |
| Whole milk | 1 Tablespoon | |
Directions
Combine flour and salt; cut in shortening.
Combine 1 egg, cold water, and vinegar; sprinkle over surface, stirring until dry ingredients are moistened.
Shape into a ball; chill.
Saute onion and margarine in a skillet for 5 minutes.
Stir in chicken and next 6 ingredients.
Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Combine cornstarch and 2 tablespoons water; add to chicken mixture.
Cook, stirring constantly, until mixture boils.
Remove from heat; stir in soup, sour cream, and cheese.
Roll half of pastry to 1/8-inch thickness.
Fit into a deep 2-quart casserole.
Spoon chicken mixture into casserole.
Roll remaining pastry; place over chicken mixture.
Trim, seal, and flute edges.
Cut slits in pastry.
Combine 1 egg and milk; brush over pastry.
Bake at 400° for 30 minutes.
Combine 1 egg, cold water, and vinegar; sprinkle over surface, stirring until dry ingredients are moistened.
Shape into a ball; chill.
Saute onion and margarine in a skillet for 5 minutes.
Stir in chicken and next 6 ingredients.
Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Combine cornstarch and 2 tablespoons water; add to chicken mixture.
Cook, stirring constantly, until mixture boils.
Remove from heat; stir in soup, sour cream, and cheese.
Roll half of pastry to 1/8-inch thickness.
Fit into a deep 2-quart casserole.
Spoon chicken mixture into casserole.
Roll remaining pastry; place over chicken mixture.
Trim, seal, and flute edges.
Cut slits in pastry.
Combine 1 egg and milk; brush over pastry.
Bake at 400° for 30 minutes.
Chef
