Chicken pie
6 servings, 9- or 10-inch pie
Filling
3 tablespoons chicken fat, butter, or margarine
¼ cup flour
1¼ cups chicken broth
1 cup milk
1½ teaspoons salt
⅛ teaspoon pepper
¼ teaspoon poultry seasoning, if desired
2 cups cooked chicken, diced
1⅔ cups cooked peas and carrots
Pastry for top crust
1 cup flour
¾ teaspoon baking powder
½ teaspoon salt
⅓ cup shortening
2½ to 3 tablespoons water
Melt fat for the filling in a saucepan; blend in flour. Add broth, milk, and seasonings. Cook, stirring constantly, until thickened.
Add chicken and vegetables; heat thoroughly.
For the pastry, mix flour, with baking powder and salt.
Mix in fat until mixture is crumbly. Add a little water at a time, blending lightly.
Dough should be just moist enough to cling together when pressed into a ball.
Roll dough on a lightly floured surface; shape to fit top of 9- or 10-inch piepan. Make a few small slits near center.
Pour filling into piepan; top with pastry. Turn under pastry edges and press firmly to pan.
Bake at 400° F. (hot oven) 30 minutes, or until browned.
Variation
Turkey pie.—Use turkey broth and cooked turkey in place of chicken broth and cooked chicken.
Menu suggestion
Serve with sliced tomatoes and celery strips and have spicy fruit for dessert.