Chicken Pot Pie With Rich Pastry Crust

"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."
 
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Ready In:
2hrs 30mins
Ingredients:
25
Serves:
6
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ingredients

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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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Reviews

  1. good job I look an I look an I finaly found a real crust thank you it was YUMMY
     
  2. 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.
     
  3. Love this recipe. I don't put the potatoes in but everything else. Quick, easy and delicious!
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

<p style=text-align: center;>Hi! If you're looking for grandmas recipe, it might be here .</p> 8726272"
 
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