New York Style Chicken Pot Pie

Great chicken pot pie made New York style.

• Ready In: 35 mins
• Serves: 4-6
• Yields: 2 pies

Ingredients

•  pastry dough
• 3⁄4-1 1⁄2 cup butter or 3⁄4-1 1⁄2 cup margarine
• 2 1⁄4 cups flour
• 1  pinch salt
• 1⁄2 teaspoon  lard or 1⁄2 teaspoon vegetable shortening, melted
• 5 -6  tablespoons cold water
• 2  tablespoons buttermilk

• Chicken Meat

• 1⁄2-1  cup butter
• 1  teaspoon bacon bits
• 1  cup  chopped onion
• 2  garlic cloves, minced
• 2  chicken bouillon cubes
• 1  tablespoon oregano
• 1  tablespoon parsley
• 1  tablespoon Worcestershire sauce
• 1⁄2 teaspoon salt
• 3  cups buttermilk
• 1⁄2 teaspoon pepper
• 1 (10 ounce) package  frozen vegetables
• 1 1⁄2 cups  chopped celery
• 1⁄4 cup flour
• 1  teaspoon thyme leaves
• 1  teaspoon sage
• 2  cups  cooked chicken or 2  cups turkey, shredded

Directions

1. PASTRY:.
2. Crumble salt, flour, and butter.
3. Add water and milk one tablespoon at a time.
4. Stir lightly until dough clings in a ball.
5. This should be enough for 2 pie shells,or what you can do is just let the dough sit and use a 9x13 pan and put dough on top.
6. FILLING:.
7. Sauté celery, onions, garlic, oregano, parsley,sage and butter together.
8. Add flour to make a paste.
9. Add buttermilk, Worcestershire Sauce,and bouillon cubes.
10. Cook until thickened.
11. Add vegetables and meat. Stir in bacon bits.
12. If using pie shells, fill pie shells, and cover with remaining dough and back at 375°F for 20-25 minutes.
13. If using a 9x13-inch pan, pour the veggie/meat mixture in the pan, and then cover with a layer of dough.
14. Bake at 375°F for 20-25 minutes.