deep-dish chicken pie

How To Make deep-dish chicken pie

• 1

  When chicken is done, reserve 1 cup broth. Cool chicken until easy to handle; remove and discard bones and skin; cut meat into 1\" pieces.
• 2

  In 3-quart saucepan over high heat, heat carrots, celery, onions and reserved 1 cup chicken broth to boiling.
• 3

  Reduce heat to low; cover and simmer 10 minutes or until vegetables are almost tender.
• 4

  Remove from heat.
• 5

  With slotted spoon, remove vegetables to medium-sized bowl.
• 6

  In small bowl, blend 1/2 cup flour with 3/4 cup half-and-half; gradually stir into broth in saucepan; stir in remaining half-and-half.
• 7

  Over low heat, cook, stirring until sauce thickens slightly.
• 8

  Stir in chicken, cooked vegetables, thawed lima beans, mushrooms and 1 1/2 teaspoon salt.
• 9

  Spoon mixture into 13x9\" baking dish.
• 10

  Prepare pastry: In medium-sized bowl, stir 3 cups all-purpose flour and 1 1/2 teaspoon salt.
• 11

  With pastry blender or two knives used scissors fashion, cup shortening into flour to resemble coarse crumbs.
• 12

  Sprinkle about 1/2 cup water, a tablespoon at a time, into flour mixture, mixing lightly with a fork until pastry is just moist enough to hold together; shape pastry into a ball.
• 13

  On lightly floured surface with floured rolling pin, roll two-thirds of dough into 15x11\" rectangle.
• 14

  With knife, cut several small slits in center of pastry.
• 15

  Place pastry loosely over chicken mixture.
• 16

  Trim pastry edge, leaving 1\" overhang; fold overhang under and press gently all around baking dish to make a high stand-up edge.
• 17

  Roll and cut remaining dough to make decorative design for top of pie.
• 18

  In cup, beat egg yolk with 1 teaspoon water.
• 19

  Brush pastry with egg-yolk mixture.
• 20

  Bake pie in 350 oven 1 hour or until crust is golden and chicken mixture is heated through.
• 21

  In 5-quart dutch oven or saucepot over high heat, heat chickens, pepper, marjoram, 4 cups water and 2 teaspoon salt to boiling.
• 22

  Reduce heat to low; cover and simmer 35 minutes or until chicken is fork-tender.
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