Ingredients

How to make it

  • Prepare the crust first. In a large bowl combine the flours, salt and baking powder. Add the shortening, and mash it into the flour until it is crumbly. Add the water and stir to combine. Gather the particles up into a ball of dough. Roll the dough out between sheets of waxed paper, to make a large rectangle. Set aside.
  • Oil a 9 by 13-inch pan. In it arrange the chopped chicken and the mixed vegetables. Set this aside.
  • In a large saucepan melt the margarine or butter. Add the onion and celery, and saute it all around until the onion is tender and fragrant. Sprinkle the flour over top of the vegetables and stir it up nicley. Pour on the broth. Stir everything around to dissolve the flour in the bouillon. Add the pepper and poultry seasoning. Bring the gravy to a boil while you stir it frequently. Boil for a few minutes to blend the flavors and thicken.
  • Pour the hot gravy over top of the chicken and vegetables in the pan. Stir it up a little, to get everything evenly moistened. Arrange the dough on top of the chicken and vegetables. It doesn't have to touch the sides of the pan. If it is too large, then tuck under the edges a little, to accomodate the pan. If it is too small, don't worry, just put it on top anyway. Using a sharp knife, score the dough into 10 servings. Poke each serving with a fork in the center. This makes it pretty and easy to serve.
  • Bake at 450° for 30 minutes. Serve hot with fruit gelatin and cucumbers

Reviews & Comments 2

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    " It was excellent "
    misslizzi ate it and said...
    This looks like quite the healthy comfort food, perfect for this time of year!
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  • cherihannah 6 years ago
    Looks great. TY
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