Old-Fashioned Chicken Pot Pie
| Yield: | 8 Servings |
| Categories: | Chicken, Pot pies |
| FILLING | ||
| 1 | cn | Chicken broth; (13 3/4 ounces) |
| 1 | c | Cold water |
| 1/2 | c | Flour |
| 1 1/2 | ts | Salt |
| Black pepper; to taste | ||
| 1 | tb | Vegetable oil |
| 1 | Onion; chopped | |
| 1 | Rib celery; chopped | |
| 1 | Carrot; peeled and chopped | |
| 1 | pk | Frozen peas; (9-ounce) |
| 1 | cn | Corn; drained, (8 3/4 ounce) |
| 3 | c | Cooked chicken or turkey; shredded |
| CRUST | ||
| 1 1/4 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Baking powder |
| 1/2 | c | Shortening |
| 2 | tb | Icewater; (to 3 tablespoons) |
| 1 | Egg mixed with one tablespoon water |
Advertisement