Recipe by J-Lynn
This is a not-too-difficult, very eye-pleasing recipe. I found this tasty recipe in a Taste of Home book and added my favorite pie crust recipe. Even my husband, who hates the store-bought variety of shepherd's pies, likes this! I have written detailed instructions for the simple crust; even if you are inexperienced you can do this!
Top Review by AustinsAm
I remember when I was little and Mom would buy those meat pies from the store-I strongly disliked them! This is nothing like that! The vegetables are softer and the crust tastes much better. This is a bit time consuming, but an easy recipe nonetheless. The only thing I didn't add was the celery, and I enjoyed adding my own herbs and spices. Since Valentines is a few weeks away, I cut out a little heart for the middle! Thanks J-Lynn for this recipe! Even my hubby liked it!
- 1 cup flour
- 1⁄3 teaspoon salt
- 1⁄3 cup shortening
- 2 tablespoons ice water
- 2 small carrots, sliced
- 1 stalk celery, sliced
- 1⁄4 cup chopped onion
- 1 medium potato, cubed
- 1 cup water
- 1⁄2 cup peas
- 1 cup cooked chicken piece
- 11 ounces cream of chicken soup, undiluted
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon chopped fresh parsley
Directions See How It's Made
- First make the pie crust: Sift together flour and salt, then cut in shortening until evenly blended.
- Sprinkle in ice water, mixing with a fork until dough is moistened.
- Form into a ball, wrap with plastic, and refrigerate for 1 hour.
- Turn a 1 1/2 quart round deep baking dish upside down on a piece of wax paper and trace the outline with a marker (You will use this as an outline later).
- For the filling: cook the carrots, celery, onion, and potato in water in a saucepan until tender- about 13 minutes.
- Drain, then stir in remaining ingredients- you may add any other herbs here to your taste.
- Spray the 1 1/2 quart baking dish with olive oil, then pour in the chicken mixture.
- Flatten your dough ball a bit, then place between two sheets of wax paper- one with your tracing of the dish on it.
- With a rolling pin, roll out the dough into a flat circle just a bit larger than your tracing (Be sure to use strokes in every direction, so that you have an even circle).
- If the wax paper is sliding around, put a few drops of water underneath the bottom one to stick it to the counter.
- When you have the right size, carefully peel off the top sheet of paper, and trim the dough to make a neat circle.
- Pick up the pie crust on the bottom piece of wax paper, and center it on top of your chicken mixture.
- Slowly peel off the paper.
- Press the crust gently down against the filling around the sides, then use your fingers or a fork to seal the edges to the sides of the dish.
- If you have extra dough from trimming, roll out and cut into a shape to decorate the top of your pie!
- Cut slits in the crust to vent.
- Bake at 350 degrees for 50 minutes.