chicken pot pie

How To Make chicken pot pie

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  1

  NO FAIL PASTRY INSTRUCTIONS: Cut in shortening in flour with pastry cutter. Set aside, combine egg yolk, vinegar and enough water to make 1 cup.
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  2

  Mix together with shortening flour and salt. Forming a large ball. Separate into 6 pieces and roll into balls. Set aside covered.
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  3

  INSTRUCTIONS FOR FILLING: Put a little oil in a fry pan (I used the square electric) with chicken breasts, put all the seasonings on top cook both sides and then put them on a plate and let cool.
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  4

  Put your water bouillon into the pan or you can use chicken stock which ever you like. Add all the vegetables cook on low. *Note: Hold back 1 cup for the thickening. All the seasonings at the bottom of the pan will mix with your liquid ingredients left over from frying the chicken.
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  5

  Cut the chicken into cubes and add back into pan, continue cooking for approx 15-20 minutes. Turn down to low. Add your thickening agent to make a gravy. your preference dark or white gravy is determined whether you used cornstarch or flour. I used both 1/2 and 1/2.
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  6

  Let cool. Preheat oven to 350-375 while you roll out your pastry or buy for top and bottom crust. You will need 2 for this recipe plus I got 2 small tin meat pies too. Or you can use my No Fail Pastry.
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  7

  Each ball will make a bottom or top crust. Add enough filling to fill with in a 1/2 to 1 inch of the top.Use the whites that were put aside to seal the edges.
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  8

  Put your top crust on and use the fork to make impressions and then whisk the entire top with whites when your done. Bake for 30 mins or until desired color of pastry is golden brown.
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