Recipe

Mccall's Chicken Pot Pie Recipe

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Ingredients

Directions

Step #1 Pastry:.
Step #2 Mix 1 1/3 c flour, salt & peppper in food processor/blender.
Step #3 Add cold shortening & butter.
Step #4 Pulse til mixture resembles coarse meal.
Step #5 with motor running, pour 3 T water through feed tube.
Step #6 Process 1 min.
Step #7 Press pastry into 1/2 inch disk.
Step #8 Wrap in waxed paper.
Step #9 Chill at least 30 mins.
Step #10 filling:.
Step #11 Melt 3 T butter.
Step #12 Stir in 3 T flour & thyme.
Step #13 Cook, till golden.
Step #14 Whisk in 1 1/2 broth & all the cream til thickened.
Step #15 Stir in lemon juice, salt & pepper & remove this from heat.
Step #16 Reserve.
Step #17 Preheat oven to 350°F In large skillet, over med-high heat, melt remaining butter.
Step #18 Add onion; saute 3-4 mi.
Step #19 Add carrots, mushrooms ad remaining 1/2 c broth; cook stirring freq, 10-12 mins til veggie are tender & broth has evaporated.
Step #20 Stir in peas, chicken, & reserved cream mixture; cook 2 mins.
Step #21 Cover up & keep hot over low heat/flame.
Step #22 Roll pastry betwee 2 sheets wax paper to 11 inch round.
Step #23 Transfer filling to 10 inch deep-dish pie plate.
Step #24 Peel off top sheet of paper from pastry; invert pastry over top of pie plate.
Step #25 Peel off bottoom paper; crimp pastry.
Step #26 Brush with egg wash.
Step #27 Cut vents.
Step #28 Bake on baking sheet 30 mins.
Step #29 Let stand 10 mins before serving.
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