Country Chicken Pot PiesSubmitted by: MAYDIAMONDS5282
1 C chopped onion
1 C chopped celery
1 C chopped carrot
1/3 C butter or margarine, melted
1/2 C all-purpose flour
2 C chicken broth
1 C half-and-half
4 C chopped cooked chicken
1 C frozen peas, thawed
1 tsp. salt
1/4 tsp. pepper
Basic Pastry :
4 C all-purpose flour
2 tsp. salt
1 1/2 C plus 1 Tblsp. shortening
1/3 to 1/2 C cold water
To prepare pastry mix flour and salt. Cut shortening into flour till the size of peas. Add water 1T at a time and mix gently.
Divide Basic Pastry into 8 equal portions . Roll 4 portions of pastry to 10 inch circles on a floured surface. Place in four 6 inch disposable pie pans. Divide chicken mixture over pastry in pans. Roll remaining 4 portions of circles over filling; fold edges under and flute. Cut slits in tops to allow steam to escape.
To Freeze: Cover tightly and freeze up to 1 month (I've made double batches at the same time and froze them for a couple of months)
To Serve: Bake, uncovered at 400F for 1 hour or until crust is brown
Number of Servings: 16
Recipe submitted by SparkPeople user MAYDIAMONDS5282.