Chicken Pot Pie With Rich Pastry Crust

Total Time
2hrs 30mins
Prep 2 hrs
Cook 30 mins

Dodge County Extension 1976 homemade all the way old recipe. She says this dish freezes and reheats well. I think you might be able to make a couple of pies out of this recipe even though she says one.

Ingredients Nutrition

Directions

  1. Stew chicken. Debone chicken to get 4 cups cooked chicken (use rest for another chicken dish); get 2 cups broth (use rest of broth for another chicken dish).
  2. Heat chicken fat or butter in skillet.
  3. Saute onion, carrot, celery, and potato for 5 minutes until tender crisp; add peas.
  4. Stir in flour until blended.
  5. Stir in chicken broth and 1/2 and 1/2 cream.
  6. Cook and stir over medium heat until mixture boils.
  7. Season with salt and pepper.
  8. Combine with chicken and pour mixture in 2 quart baking dish.
  9. Roll out pastry to 1/4 inch thickness and 1 inch bigger than dish.
  10. Cover chicken mixture; fold excess pastry under and crimp edge.
  11. With a sharp knife cut a small diamond in middle of top crust.
  12. Brush generously with egg yolk and milk topping mixture.
  13. Bake in preheated 400 degree Fahrenheit oven for 30 minutes.
  14. PASTRY:.
  15. For pastry,combine flour and salt; cut in lard.
  16. Mix egg, ice water, and vinegar.
  17. Gradually stir into flour. Mix.
  18. Roll out.
  19. This dish freezes and reheats well.

Reviews

(2)
Most Helpful

good job I look an I look an I finaly found a real crust thank you it was YUMMY

Cynthia M. July 01, 2014

A wonderful meat pie for days when you want hot creamy comfort food. I made this recipe almost to the letter with the difference being that I used olive oil instead of butter to cook the vegetable in. I would suggest using a large casserole pan. Yum... serve with a nice garden salad for nice crunchy contrast.

Rpepsi October 24, 2011

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