Chicken Pot Pie
Type: Entree
Preparation Time: 30 minutes
Cook Time: 30-35 minutes


Filling Ingredients Pastry Ingredients
  • 1/3 C. margarine
  • 1/3 C. flour
  • 1/3 C. chopped celery
  • 1/2 Tsp. salt (optional)
  • 1/4 Tsp. pepper
  • 1-3/4 C. chicken or turkey broth (or bouillon cubes and water: 1 cube/cup - must be boiled to dissolve the bouillon)
  • 2/3 C. milk
  • 2 C. cut up cooked chicken or turkey
  • 1 (10 oz.) pkg. frozen peas and carrots (optional)
  • 2/3 C. plus 2 Tbsp. shortening
  • 2 C. flour
  • 1 Tsp. salt
  • 4 to 5 Tbsp. water

    • Directions
    1. Heat the margarine over low heat until it is melted.
    2. Blend in the flour, celery, salt, and pepper.
    3. Cook the mixture over low heat, stirring constantly, until the mixture is smooth and bubbly
    4. Remove the mixture from heat and stir in the broth and milk. Heat it to boiling, stirring it constantly.
    5. Boil the mixture another 1 minute.
    6. Stir in the chicken and frozen vegetables; reserve.
    7. Cut the shortening into the flour and salt until the particles are the size of peas.
    8. Sprinkle it with water, tossing it with a fork until the flour is moistened and forms a ball.
    9. Roll 2/3 of the pastry into a 13-inch square.
    10. Ease the pastry into a 9x9x2-inch square pan.
    11. Pour the chicken filling into the pastry-lined pan.
    12. Roll out the remaining dough into an 11-inch square and place it over the filling.
    13. Roll the edges under and flute.
    14. Cut slits in the center to allow steam to escape.
    15. Cook uncovered in 425º oven until crust is brown, 30 to 35 minutes.