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Jean's Southern Chicken PieLots of Free Recipes |
Pastry for 10" 2-crust pie:
3 cups sifted flour
1 teaspoon salt
4 teaspoons baking powder
9 tablespoons shortening
1 cup to 1 1/4 cups milk
Directions:
Sift flour, baking powder and salt into bowl. Cut in shortening with pastry blender or two knives until mixture resembles cornmeal. Make a well in center of flour mixture and pour in 3/4 cup milk. Mix lightly and quickly with fork. Add more milk, just enough to make dough moist enough to leave the sides of the bowl and to cling to the fork in a ball.
Turn onto a lightly floured surface. Knead dough gently 6 or 8 times. Divide into two sections (one a little larger than the other.) Lightly roll the largest ball from center in all directions, lifting rolling pin at edges. Roll 1/8" to 1/4". Line 10-inch pie pan. Roll the smaller ball in the same fashion and place on top of filling.
Chicken Filling:
2 1/2 lb. chicken breast
1 carrot shredded
5 cup water
1/2 teaspoon salt
1 celery stalk, diced
Combine chicken pieces, water, 1/2 teaspoon salt, shredded carrot and diced celery in kettle. Cover and simmer until tender (about 1 hour). Drain and reserve broth. Cool chicken and cut into bite-sized chunks.
1 cup sliced celery
2 1/2 cups chicken broth
1 can peas and carrots
1 teaspoon salt
5 Tablespoons flour
1/8 teaspoon pepper
1/2 cup evaporated milk
1 cup Monterey Jack cheese, shredded
Cook sliced celery in small amount of water just until tender. Add drained peas and carrots and heat through. Drain.
Blend together flour and evaporated milk. Combine in saucepan with 2 1/2 cups chicken broth. Add 1 teaspoon salt and pepper and cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in vegetables, chicken and 1/2 cup cheese.
Pour mixture in pie crust and sprinkle with remaining cheese. Place top crust gently over filling and crimp sides shut. Pierce top with fork to allow steam to escape. Bake in very hot oven (450 degrees F.) 10 to 12 minutes or until crust is golden brown.