Ayres' Chicken Pot Pie
Across from the Tea Room was a small bakery/grocery where shoppers could pick up items already prepared, to take home. They used to sell the chicken pot pies frozen, and the macaroon cookies from the bakery were to die for. The chicken pot pie was delicious.
1 cplus 4 tbsps. all purpose flour
8 Tbspmargarine, divided
2 Tbspice water
1 Tbsppowdered chicken base
1 1/2 cboiling water
2 ccooked and boned chicken, cut in 1-inch chunks
How to Make Ayres' Chicken Pot Pie
- DOUGH: Combine 1 c. flour, salt and sugar; cut in 4 Tbsps. chilled margarine and add just enough ice water to make dough come together. Wrap dough in waxed paper; refrigerate for at least 30 min. Roll out half of dough to about 1/4 inch thick and the size of a casserole dish. Line dish and sides with dough; bringing dough up to edges. Roll out remaining dough to size to cover dish; reserve.
- FILLING: Melt remaining margarine in saucepan, add 4 Tbsps. flour and cook stirring for 2 or 3 minutes. Blend chicken base; add water all at once and mix well. Bring mixture to a simmer, add cooked chicken and, when heated through, pour into dough-lined casserole. Top with reserved dough; press edges to seal. Prick top in several places to allow steam to escape. Bake at 400 degrees F. for 20 minutes, or until dough is lightly browned.