...another great chicken pot pie recipe ! Try this one !
- 2 pkgs. chicken breasts with bones
- 3 carrots, sliced
- 1 c. celery, sliced
- 1 onion, diced
- 1 c. mushrooms, sliced
- 4-5 potatoes, pared and diced
- 1 pkg. deluxe green peas
- 1/2 tsp. pepper
- 1/2 tsp. marjoram
- 1 tsp. poultry seasoning
- 2 chicken bouillon cubes
- 1 3/4 c. half and half
- 1 c. plus 2 tbsp. shortening
- 1 egg yolk
CHICKEN POT PIE INSTRUCTIONS
First of all in 5-quart Dutch oven over high heat, heat chicken, pepper, marjoram, 4 cups water, and 2 teaspoons salt to boiling. Reduce heat and simmer 1 hour. And then remove chicken reserving 3 cups of broth. Skin and cut meat into 1-inch pieces.
Next in 3-quart pan over high heat, heat celery, carrots, potatoes, onion, poultry seasoning, chicken bouillon, and reserved broth to boiling. Reduce heat and simmer 10 minutes.Remove vegetables with slotted spoon to a large bowl. Mix 1/3 cup flour with 3/4 cup half and half; gradually stir into broth in saucepan. Stir in remaining half and half.
Over low heat cook, stirring until slightly thickened. Stir in chicken, veggies, peas, and mushrooms. Spoon mix into a 13x9 baking dish.
In bowl stir 3 cups flour and 1 1/2 teaspoons salt. With pastry blender cut shortening into flour to resemble coarse crumbs. Sprinkle 1/2 cup water a tablespoon at a time into flour mix, mixing
with a fork until moist enough to hold together. Shape into a ball.
On lightly floured surface, with a floured rolling pin, roll 2/3 of dough into 15x11 rectangle. Cut several small slits in pastry. Place pastry loosely over pan, trim edges, leaving 1 inch overhang. Fold under and press.
Decorate with remaining dough. In cup beat egg yolk with 1 teaspoon water. Brush mix over pastry. Bake at 350 degrees for 1 hour or until golden brown. The chicken pot pie recipe is ready to serve ! Delicious !