Chicken Pot Pie
Pie crust:
2 cups all-purpose flour
1 1/4 teaspoon salt
2/3 cup shortening
5 to 6 tablespoons 2% milk
Filling:
2 tablespoons butter
3 cans chicken broth (14 1/2 oz. each)
1 cup cubed peeled potatoes
1 cup chopped sweet onion
2 cups shredded cooked chicken
2 celery ribs, chopped
2 medium carrots, chopped
1 cup frozen petite peas
1/2 cup all purpose flour
1 cup frozen corn
1/2 teaspoon salt
1/4 teaspoon pepper
In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk tossing with a fork until dough holds together. Shape into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or overnight.
On a floured surface, roll dough to 1/8 inch thickness. Cut into 18 shapes such as round or heart shaped. Place 1 inch apart on ungreased baking sheets. Bake a 425º for 8-11 minutes or until golden brown. Cool on a rack.
For soup, heat butter in a Dutch oven over medium-high heat. Add potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender.
Stir in the flour, salt and pepper until blended. gradually whisk in broth. Bring to a boil; stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with baked pastries. Makes 6 servings.
