2 cup Flour
3 tsp Baking powder
1/2 tsp Salt
1/2 cup Butter
1 Egg, unbeaten
1/2 cup Milk
CHICKEN FILLING
3 cup Chicken, cooked
1 cup Ham, cooked
8 oz Mushroom stems & pieces,
Drained
1/2 cup Flour
1/2 cup Almonds, toasted, sliced
BROTH
2 cup Chicken broth, hot
1 cup Cream, light
1 tsp Salt
1/2 tsp Nutmeg
1/4 tsp Allspice
1/8 tsp Pepper
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Sift together flour, baking powder and salt into mixing bowl. Cut in butter until particles are fine. Combine egg with milk. Add to dry ingredients; stir until dough is formed. divide into 2 parts, one slightly larger. Roll out larger piece on floured surface to a 15X12-inch rectangle. fit into an ungreased 12X8-inch baking dish, pressing dough against sides and bottom of dish.
CHICKEN FILLING: Combine chicken, ham, mushroom pieces, flour and almonds. Turn into pastry-lined pan. Roll out remaining dough to a 12X7-inch rectangle. Cut lengthwise into 1-inch strips. Place 4 strips lengthwise over filling. Cut remaining strips in half and place crosswise over filling making a lattice top.
BROTH: Combine broth, cream, salt, nutmeg, allspice and pepper. Pour over lattice top.
Bake at 375 degrees for 45 to 50 minutes until golden brown.
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