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Home-Style Pot Pie

Cook time 30 mins
Yield 6 servings.

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup vegetable shortening
  • 2 eggs, lightly beaten and divided
  • 1/4 cup plus 2 tablespoons cold water
  • 1 tablespoon white vinegar
  • 1/2 cup chopped onion
  • 2 tablespoons margarine, melted
  • 3 cups diced cooked chicken breast
  • 1 1/4 cups canned ready-to-serve chicken broth
  • 1 cup chopped celery
  • 1 cup sliced fresh mushrooms
  • 3/4 cup diced carrot
  • 3/4 cup frozen English peas, thawed
  • 3/4 cup frozen diced potatoes, thawed
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 (10 3/4-ounce) can cream of chicken soup
  • 1/2 cup sour cream
  • 3/4 cup (3 ounces) shredded Cheddar cheese
  • 1 tablespoon whole milk

Nutrition Information

  • calories 848
  • caloriesfromfat 53 %
  • fat 49.7 g
  • satfat 8.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 35.4 g
  • carbohydrate 63.4 g
  • fiber 0.0 g
  • cholesterol 152 mg
  • iron 0.0 mg
  • sodium 1209 mg
  • calcium 0.0 mg

How to Make It

  1. Combine flour and salt; cut in shortening. Combine 1 egg, cold water, and vinegar; sprinkle over surface, stirring until dry ingredients are moistened. Shape into a ball; chill. Saute onion in margarine in a skillet 5 minutes. Stir in chicken and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Combine cornstarch and 2 tablespoons water; add to chicken mixture. Cook, stirring constantly, until mixture boils. Remove from heat; stir in soup, sour cream, and cheese.

  2. Roll half of pastry to 1/8-inch thickness. Fit into a deep 2-quart casserole. Spoon chicken mixture into casserole. Roll remaining pastry; place over chicken mixture. Trim, seal, and flute edges. Cut slits in pastry. Combine 1 egg and milk; brush over pastry. Bake at 400° for 30 minutes.

Light and Luscious