Chicken Pot Pie / Pies

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 chicken breasts
• 2 cups potatoes, diced
• 1 cup onion, chopped
• 1/3 cup butter or 1/3 cup margarine, melted
• 1/2 cup flour
• 2 cups chicken broth
• 1 cup milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups flour
• 2 teaspoons salt
• 1 1/2 cups vegetable shortening, plus
• 1 tablespoon vegetable shortening
• 1/3-1/2 cup cold water

Recipe

• 1 cut the chicken breasts up into one-inch pieces and add to a large pot.
• 2 cover just to the top with water and boil for 20 minutes, or until done.
• 3 reserve the water (broth) for use later in the recipe.
• 4 meanwhile, chop the potatoes and par-boil.
• 5 in a skillet over medium heat, sauté the onion in melted butter until tender.
• 6 whisk in flour and stir until smooth.
• 7 cook 1 minute, stirring constantly.
• 8 add 2 cups of the reserved chicken broth and milk and whisk, stirring constantly, until smooth, thick and bubbly.
• 9 stir in chicken, potatoes, and salt and pepper. set aside.
• 10 to make pastry, combine flour and salt in a large bowl.
• 11 cut in shortening into mixture becomes coarse crumbs the size of peas.
• 12 add cold water 1 tbsp at a time and mix gently until dough becomes a sticky ball.
• 13 divide into 8 equal parts.
• 14 on a lightly floured surface, roll 4 parts into 10-inch circles.
• 15 place pastry circles into four 6-inch disposable pie pans.
• 16 divide chicken mixture evenly into pie pans.
• 17 roll the last 4 portions of pastry into circles.
• 18 place over the tops of the pans and fold edges under and flute.
• 19 cut slits in the top of each pie to allow steam to escape.
• 20 cover tightly with foil and freeze for up to 2 months.
• 21 to serve, bake frozen pies uncovered at 400 degrees for 1 hour or until brown.