Hearty Chicken Pie
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
-
Crust
- 2 cups flour
- 1 teaspoon salt
- 3⁄4 cup shortening
- 1⁄4 cup ice water
-
Filling
- 18 ounces chicken broth
- 1 1⁄2 cups diced carrots
- 2 cups peeled diced potatoes
- 2 tablespoons olive oil
- 2 cups sliced fresh mushrooms
- 1 cup chopped onion
- 1⁄2 teaspoon poultry seasoning
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon pepper
- 1 cup frozen peas
- 1⁄3 cup flour
- 1⁄3 cup water
- 2 cups chopped cooked chicken
directions
- Crust: Mix flour and salt; cut in shortning until the size of peas.
- Add water and stir with a fork until mixture forms a ball of dough; add more water if needed.
- Roll out on a floured board.
- Filling: Combine broth, carrots, and potatoes in saucepan.
- Bring to a boil; reduce to a simmer for 10 minutes.
- In lg skillet, heat oil; add mushrooms and onions; saute for 3 minutes.
- Add poultry seasoning, thyme and pepper.
- Add broth mixture and peas.
- Mix flour and water until smooth; whisk into vegetables.
- Bring to a boil; stir in the chicken.
- Pour mixture into 2 qt shallow baking dish (11x7).
- Top with crust, trim and flute edge.
- Cut out a small round in the center for steam to escape.
- Bake at at 425* for about 25 minutes, until bubbly and crust is golden.
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RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!