Preparation time: 1 hour
Cooking time: 30 minutes
2 c. all-purpose flour
1 tsp. salt
.75 c. butter
6 T. cold water
--or a buttermilk biscuit recipe and drop the biscuits on top before baking.
1/2 c. butter
1/2 c. all-purpose flour
1 tsp. salt
black pepper to taste
2 T. finely chopped onion
3 c/.chicken broth
1.5 c. sliced mushrooms
3 T. butter
3 c. cooked chicken, chopped
2 carrot, finely chopped
2 stalks celery, finely chopped
2 potatoes, peeled and cubed
1.In a large bowl, combine 2 c. flour and 1 tsp. salt.
2.Cut in butter until mixture resembles coarse crumbs.
3.Stir in water until mixture forms a ball.
4.Divide dough in half and shape into balls.
5.Wrap in plastic and refrigerate for 4 hours or overnight.
6.Roll one ball out to fit a 9 inch pie plate.
7.Place bottom crust in pie plate. Roll out top crust and set aside.
8.Preheat oven to 400/200
9.In a large saucepan, melt .5 c. butter.
10.Blend in flour, salt, pepper and onion.
11.Gradually stir in chicken broth until smooth and thick.
12.In a separate pan, sauté mushrooms in 3 T. of butter, then stir into saucepan.
13.Stir in chicken, carrot, celery and potatoes.
14.Mix well and pour into bottom pie crust.
15.Cover with top crust, seal edges, and cut away excess dough.
16Make several small slits in the top to allow steam to escape.
17.Cover with aluminum foil until the last ten minutes of baking to ensure that crust doesnâ€™t burn.
18.Bake in the preheated oven for 30 minutes, or until pastry is golden brown