Recipe Submitted by Sherinova ..|.. Category: Casseroles
This is so yummy! Substitute any
of the ingredients except the crust (it is worth the effort!) Source:
3 Parts to this recipe: 1.cook the chicken | 2. make the filling | 3. make the crust
Cook the chicken, onion chunks, carrot
chunks, parsley, thyme, & salt in a large stock pot until chicken is
done. Remove chicken; skin & debone. Discard vegetables. Reduce stock
to 2 1/2 C. If you have excess after about an hour, save what you don't
need for this recipe. (Substitute canned broth for this step using about 1
*For the filling: Remove fat from your chicken stock.
In saucepan heat the 6 T of fat until butter melted, add 6 T flour; stirring to combine. Gradually whisk in 2 1/2 C stock. Cook and stir until it boils then reduce and simmer 5 min. Add in chicken, 1/4 t salt, peas and carrots. Warm thoroughly, adjust seasoning to taste. Spoon into 12x8 pan, or 2-3 Qt baking dish. Use a dish that is wider than it is deep.
*For the crust: In your mixing bowl, combine flour, buttermilk powder, salt, and baking powder. Cut in butter & shortening--leaving some baby-pea sized lumps (I use my Kitchen Aid w/the whisk attach for this)
*Mix vinegar w/3 Tablespoons of water. Sprinkle this over the crust mixture. Squeeze dough together. If it is not cohesive, add additional 1-2 tablespoons of water--just enough so the dough sticks together. Shape the dough to fit your baking dish onto a pastry mat or wax paper. Refrigerate 30 min.
Carefully place crust onto baking dish, patching as needed. Cut a couple vents. Decorate the top if you have enough leftover crust.
Bake your pie in a preheated 375F oven for 50-60 min until crust is golden
brown and the filling is bubbling.
Makes 8 servings.
There are a lot of possible shortcuts in this recipe:
use leftover turkey or chicken; use canned broth; use cream based soups for the sauce in the filling; use frozen mixed veggies; use a pre-made crust
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org