Chicken Pot Pie With Rich Pastry Crust

Dodge county extension 1976 homemade all the way old recipe. She says this dish freezes and reheats well. I think you might be able to make a couple of pies out of this recipe even though she says one.

Steps

Stew chicken.

Debone chicken to get 4 cups cooked chicken.

Get 2 cups broth.

Heat chicken fat or butter in skillet.

Saute onion , carrot , celery , and potato for 5 minutes until tender crisp.

Add peas.

Stir in flour until blended.

Stir in chicken broth and 1 / 2 and 1 / 2 cream.

Cook and stir over medium heat until mixture boils.

Season with salt and pepper.

Combine with chicken and pour mixture in 2 quart baking dish.

Roll out pastry to 1 / 4 inch thickness and 1 inch bigger than dish.

Cover chicken mixture.

Fold excess pastry under and crimp edge.

With a sharp knife cut a small diamond in middle of top crust.

Brush generously with egg yolk and milk topping mixture.

Bake in preheated 400 degree fahrenheit oven for 30 minutes.

Pastry:.

For pastry , combine flour and salt.

Cut in lard.

Mix egg , ice water , and vinegar.

Gradually stir into flour.

Mix.

Roll out.

This dish freezes and reheats well.

Ingredients

chicken, celery, salt, peppercorn, parsley, bay leaf, butter, onion, carrot, potato, peas, flour, chicken broth, cream, pepper, lard, egg, water, vinegar, egg yolk, milk