Chicken pot pie



  • °2 cups Gold Medal All Purpose Flour
  • °1 teaspoon of salt
  • °2/3 cup plus 2 tablespoons shortening
  • °4 to 6 tablespoons of cold water


  • °1/3 cup butter
  • °1/3 cup chopped onion
  • °1/3 cup Gold Medal  All Purpose Flour
  • °1/2 teaspoon of salt
  • °1/4 teaspoon pepper
  • °1 3/4 cups Progresso chicken broth (from a 32 oz carton)
  • °1/2 cup of milk
  • °2 1/2 cups shredded cooked chicken or turkey
  • °2 cups frozen mixed vegetables, thawed


Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough cold water with a fork until the flour is moistened. Divide the dough in two. Shape every half to a ball; flatten slightly. Wrap 1 ball in plastic cling film; refrigerate.

Roll out the remaining ball of dough on a lightly floured surface into an 11-inch circle. Fold in four. Place dough in ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Cut crust 1/2 inch from edge of pan; put aside.

In 2-quart saucepan, melting butter on heat. Adding onion; cook 2 min, stir frequently, to tender. Stirring in flour, salt also pepper to well mixed. Stirring in broth and milk, cooking and stir until mix bubbles also thickens. Stirring alsoin chicken and mixed vegetables. Removing from fire. Pour into a crust-lined pie plate

Roll out the chilled ball of dough on a lightly floured surface into an 11-inch circle. Gently fold the dough into four. Place dough over filling; unfold. Cut, seal and crimp or flute the edges.

Baking for 30 to 40 min . During last 15 to 20 minutes of baking, covering edge of crust with strips of aluminum foil to prevent browning.

Enjoy !

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