Chicken Pot Pie With Rich Pastry Crust

Recipe by Dienia B.
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READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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