Chicken pot pie and pie crust

 

 Chicken Pot pie

Ingredients

• 1 pound skinless, boneless chicken breast -cubed
• 1 cup sliced carrots
• 1 cup frozen peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup flour

• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions

1.     Preheat oven to 425 degrees F (220 degrees C.)

2. In a saucepan combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

3. In the saucepan over medium heat, cook onions in olive oil until soft and translucent. Stir in flour, salt, pepper. Slowly stir in chicken broth and milk. Let simmer over medium-low heat until thick. Remove from heat and set aside.

4. Place the chicken mixture in bottom of pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Pie Crust

·         4cups flour

·         1 teaspoon baking powder

·         2 teaspoons salt

·         1 2/3 cups lard

·         ½ cup water

·         1 egg, beaten

·         1 tablespoon distilled white vinegar

Directions

1. In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
2. In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze.