Home-Style Pot Pie


3 cup all-purpose flour

1 teaspoon salt

1 cup vegetable shortening

2 eggs, lightly beaten and divided

1/4 cup plus 2 tablespoons cold water

1 tablespoon white vinegar

1/2 cup chopped onion

2 tablespoons margarine, melted

3 cups diced cooked chicken breast

1 1/4 cups canned ready-to-serve chicken broth

1 cup chopped celery

1 cup sliced fresh mushrooms

3/4 cup diced carrot

3/4 cup frozen English peas, thawed

3/4 cup frozen diced potatoes, thawed

2 tablespoons cornstarch

2 tablespoons water

1 (10 3/4-ounce) can cream of chicken soup

1/2 cup sour cream

3/4 cup (3 ounces) shredded Cheddar cheese

1 tablespoon whole milk


Combine flour and salt; cut in shortening. Combine 1 egg, cold water, and vinegar; sprinkle over surface, stirring until dry ingredients are moistened. Shape into a ball; chill. Saute onion in margarine in a skillet 5 minutes. Stir in chicken and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes.

Combine cornstarch and 2 tablespoons water; add to chicken mixture. Cook, stirring constantly, until mixture boils. Remove from heat; stir in soup, sour cream, and cheese.

Roll half of pastry to 1/8-inch thickness. Fit into a deep 2-quart casserole. Spoon chicken mixture into casserole. Roll remaining pastry; place over chicken mixture. Trim, seal, and flute edges.

Cut slits in pastry. Combine 1 egg and milk; brush over pastry flake at 400° for 30 minutes.

Yield: 6 servings

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