Mrs. Garrett's Chicken Pies

READY IN: 1hr 30mins
YIELD: 10 pies




  • For filling, mix together oil and flour in a large heavy pot over medium heat and stir constantly until browned to make a roux.
  • Add onions and cook until golden, about 20 minutes.
  • Add chicken and brown on all sides, then add celery, green peppers, and water to cover.
  • Bring to boil, reduce heat to low, cover, and simmer for 1 hour.
  • Remove chicken from pot and set aside to cool.
  • Add mushrooms, scallions, parsley, and cayenne to the vegetables in the pot, season to taste with salt and pepper.
  • Simmer uncovered, for 30 minutes.
  • Meanwhile, pick meat from the chicken, shred, and return to pot.
  • When vegetables are cooked, remove pot from heat and set aside to cool.
  • For the pastry, combine 8 cups flour, salt, and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal.
  • Mix in 3 cups water, 1/2 cup at a time, until dough forms.
  • Roll out dough on a floured surface into a large rectangle.
  • Spread with 1/2 cup shortening and sprinkle with 2 TBs flour.
  • Fold dough onto itself in 3 layers, like a letter.
  • Spread with remaining 1/4 cup shortening, sprinkle with flour, and fold into a square.
  • Wrap in plastic wrap and chill overnight.
  • Preheat oven to 375*F.
  • Roll out dough on a floured surface and cut into ten 7 inch circles.
  • Fill circles with chicken mixture.
  • Brush edges with egg wash, then fold over to form plump turnovers.
  • Use a fork to seal edges.
  • Place on baking sheet and brush with egg wash.
  • Bake until golden, about 30 minutes.