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Chicken Pot Pie 2 Recipe

   
 

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     Chicken Pot Pie 2

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1/3 cup margarine, butter or chicken fat
1/3 cup flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken or turkey broth
2/3 cup milk
2 cups cut up cooked chicken or turnkey
1 package (10 ounces) frozen peas and carrots
 
2/3 cups plus 2 Tablespoons shortening or 2/3 cup lard
2 cups flour
2 teaspoons celery seed
1 teaspoon salt
4 to 5 Tablespoons water

Instructions
Heat margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in chicken and frozen vegetables; reserve. Prepare celery seed pastry. Roll 2/3 of pastry into 13 inch square on lightly floured cloth covered board. Ease pastry into square pan, 9 x 9 x 2 inches; pour chicken filling into pastry lined pan. Roll remaining dough into 11 inch square; place over filling. Roll edges under; flute. Cut slits in center to allow steam to escape. Cook uncovered in 425 degree oven until crust is brown, 30 to 35 minutes.
Celery Seed Pastry- Cut shortening into flour, celery seed and salt until particles are size of small peas. Sprinkle in water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leans side of bowl. Gather pastry into ball.


Originally Submitted
4/10/2012





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