Description
Old fashioned, made-from-scratch chicken pot pie.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¾ cup lard
- 6 tablespoons cold water
- ½ cup butter
- ½ cup all-purpose flour
- 1 teaspoon salt
- black pepper to taste
- 2 tablespoons finely chopped onion
- 3 cups chicken broth
- 1 ½ cups sliced mushrooms
- 3 tablespoons butter
- 3 cups cooked chicken, chopped
- 2 carrot, finely chopped
- 2 stalks celery, finely chopped
- 2 potatoes, peeled and cubed
Instructions
- Combine 2 cups flour and 1 teaspoon salt in a large bowl. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9-inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
- Preheat oven to 400 degrees F (200 degrees C.)
- Melt 1/2 cup butter in a large saucepan. Blend in flour
- salt
- pepper and onion. Gradually stir in chicken broth. Cook
- stirring constantly until smooth and thickened. In a separate pan
- saute mushrooms in 3 tablespoons of butter
- then stir into the saucepan. Stir in chicken
- carrot
- celery and potatoes; continue to cook until potatoes and carrot are slightly softened
- 5 to 7 minutes more. Mix well and pour into bottom pie crust. Cover with top crust
- seal edges
- and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 minutes
- or until pastry is golden brown
- and filling is bubbly.
Prep Time: 40 mins
Cook Time: 30 mins
Total Time: 1 hr 10 mins
Servings: 8