2 cup All-Purpose Flour
1/4 tsp Salt
2/3 cup Butter Or Margarine
1/4 cup Cold Water
1 1/2 cup Chicken, cooked and cubed
2 cup Fresh Or Frozen Peas
1/4 cup Onion, finely chopped
3 medium Carrots, sliced 1/4" thick
2 medium Potatoes, peeled and cubed
3 tbsp Butter Or Margarine
3 tbsp All-Purpose Flour
1 cup Half-And-Half
1/2 cup Chicken Broth
1/2 tsp Salt
1/4 tsp Pepper
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Milk Heat oven to 375 deg. In large bowl stir together 2 c. flour and 1/4 tsp. salt. Cut in 2/3 c. butter until crumbly; with fork mix in water. Divide dough into 2/3 and 1/3 portions. Set aside 1/3 dough. Roll 2/3 dough into 14" circle 1/8" thick. Gently fit into 3-qt. deep dish casserole;>> set aside.
In large bowl combine all filling ingredients; set aside. In 2-qt. saucepan melt 3 tbsp. butter; stir in 3 tbsp. flour. Cook over med. high heat, stirring ocassionally until hot and bubbly (3 to 4 min.). whisk in half-and-half, chicken broth, 1/2 tsp. salt and pepper. Continue cooking, stirring occasionally, until sauce thickens (3 to 5 min.). Stir hot sauce into filling; spoon into prepared pie crust.
Roll reserved 1/3 dough into 10" circle 1/8" thick. Place on top of pie. Flute edges to seal. Makes 3 small slits in top crust; lightly brush top crust with milk. Bake for 50 to 60 min. or until golden brown. >>> Tip:12x8" baking pan can be used for 3-qt. casserole. Roll 2/3 dough into 18x14" rectangle. Roll reserved 1/3 dough into 13x9" rectangle.
This recipe makes 4 to 6 servings.
Source: T ALEXANDER
CCHC94C@prodigy.com Posted to MC-Recipe Digest by Bill Spalding <billspa@icanect.net> on Feb 21, 1998
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