Chicken Pot Pie
- Cuisine: German
Ingredients
Units Scale
Chicken Pot Pie
- 1/4 cup butter or margarine
- 1/3 cup all-purpose flour
- 2 3/4 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups chopped cooked chicken
- 1 package frozen mixed vegetables (thawed, 1o-ounce)
- 1/2 cup chopped celery
- 3 hard-cooked eggs (chopped)
- Cheddar Pastry (recipe below)
- 1 large egg (beaten)
- 1 teaspoon water
Cheddar Pastry
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup plus 1 1/2 tablespoons shortening
- 1/2 cup shredded sharp Cheddar cheese
- 4 tablespoons to 5ice water
- 1 teaspoon salt
- 1/2 cup plus 1 1/2 tablespoons shortening
- 1/2 cup shredded sharp Cheddar cheese
- 4 tablespoons to 5ice water
Instructions
Chicken Pot Pie
- Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat until mixture is thickened and bubbly, stirring constantly. Stir in salt and pepper. Stir in chicken and next 3 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
- Roll out pastry to 1/8-inch thickness on a lightly floured surface. Cut into 3/4-inch-wide strips, using a fluted pastry wheel. Arrange strips lattice-fashion across top of pot pie. Combine egg and water; lightly brush over pastry. Bake pot pie at 400 degrees F for 35 to 40 minutes or until golden.
Cheddar Pastry
- Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Stir in cheese. Sprinkle ice water, 1 tablespoon at a time, evenly over surface; stir with fork until dry ingredients are moistened. Shape into a ball; chill.