Name: Chicken Pot Pie VIII
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: All-purpose flour - 2 cups; Salt - 1 teaspoon; Lard - ¾ cup; Cold water - 6 tablespoons; Butter - ½ cup; All-purpose flour - ½ cup; Salt - 1 teaspoon; Black pepper to taste - 1 teaspoon; Finely chopped onion - 2 tablespoons; Chicken broth - 3 cups; Sliced mushrooms - 1 ½ cups; Butter - 3 tablespoons; Cooked chicken, chopped - 3 cups; Carrot, finely chopped - 2; Celery, finely chopped - 2 stalks; Potatoes, peeled and cubed - 2

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Pot Pie VIII

1. All-purpose flour - 2 cups

2. Salt - 1 teaspoon

3. Lard - ¾ cup

4. Cold water - 6 tablespoons

5. Butter - ½ cup

6. All-purpose flour - ½ cup

7. Salt - 1 teaspoon

8. Black pepper to taste - 1 teaspoon

9. Finely chopped onion - 2 tablespoons

10. Chicken broth - 3 cups

11. Sliced mushrooms - 1 ½ cups

12. Butter - 3 tablespoons

13. Cooked chicken, chopped - 3 cups

14. Carrot, finely chopped - 2

15. Celery, finely chopped - 2 stalks

16. Potatoes, peeled and cubed - 2

How to cook deliciously - Chicken Pot Pie VIII

1. Stage

Combine 2 cups flour and 1 teaspoon salt in a large bowl. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9-inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.

2. Stage

Preheat oven to 400 degrees F (200 degrees C.)

3. Stage

Melt 1/2 cup butter in a large saucepan. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. In a separate pan, saute mushrooms in 3 tablespoons of butter, then stir into the saucepan. Stir in chicken, carrot, celery and potatoes; continue to cook until potatoes and carrot are slightly softened, 5 to 7 minutes more. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

4. Stage

Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.