Chicken Pie For Three

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This is a not-too-difficult, very eye-pleasing recipe. I found this tasty recipe in a taste of home book and added my favorite pie crust recipe. Even my husband, who hates the store-bought variety of shepherd's pies, likes this! I have written detailed instructions for the simple crust; even if you are inexperienced you can do this!

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Steps

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First make the pie crust: sift together flour and salt , then cut in shortening until evenly blended.

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Sprinkle in ice water , mixing with a fork until dough is moistened.

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Form into a ball , wrap with plastic , and refrigerate for 1 hour.

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Turn a 1 1 / 2 quart round deep baking dish upside down on a piece of wax paper and trace the outline with a marker.

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For the filling: cook the carrots , celery , onion , and potato in water in a saucepan until tender- about 13 minutes.

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Drain , then stir in remaining ingredients- you may add any other herbs here to your taste.

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Spray the 1 1 / 2 quart baking dish with olive oil , then pour in the chicken mixture.

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Flatten your dough ball a bit , then place between two sheets of wax paper- one with your tracing of the dish on it.

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With a rolling pin , roll out the dough into a flat circle just a bit larger than your tracing.

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If the wax paper is sliding around , put a few drops of water underneath the bottom one to stick it to the counter.

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When y.

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Ingredients

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flour, salt, shortening, ice water, carrots, celery, onion, potato, water, peas, chicken piece, cream of chicken soup, pepper, fresh parsley