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Instructions |
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Cut shortening into flour.
Stir in enough buttermilk to make a soft dough.
Cover; let stand for 1 hour.
Roll three-fourths of the dough into a 1/2-inch thick circle; line 1 1-1/2 quart casserole.. Trim 1 inch beyond rim.
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Add 1/2 the chicken.
Roll remaining dough into a 12x10-inch rectangle; cut into twenty 1/2-inch wide strips.
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Place 10 strips over chicken.
Top with remaining chicken.
Place remaining strips atop in a lattice design.
Fold bottom pastry over lattice strips. Seal; flute.
Dot with butter.
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Combine broth and cornstarch; cook and stir until bubbly.
Place casserole on oven rack; pour broth mixture on top.
Bake, uncovered, in a 325 degree oven about 1 hour or until brown.
Let stand 10 minutes before serving.
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Originally Submitted
7/4/2010
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