Old Fashioned Chicken Potpie

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Old Fashioned Chicken Potpie

2 Cups chicken broth
3/4 cup chopped onion
3/4 cup chopped celery
2/3 cup fresh peas (frozen peas may be substituted)
2/3 cup sliced carrot (frozen may be substitited)
2/3 cup broccoli chopped into small pieces
1/3 cup flour
1/4 teaspoon garlic powder OR 1 clove finely chopped
1/4 teaspoon pepper
1/4 teaspoon salt
1 cup (8 ounces) tomato sauce
2-1/4 cups diced, cooked chicken
2 tablespoons fresh parsley (2 teaspoons dried may be
substituted)

One recipe: Cheese pastry (recipe below)

In large saucepan combine 1 cup broth, onion, celery, peas, carrots and broccoli. (Add parsley if using dried) Heat to a boil; reduce heat. Cover and simmer 6-8 minutes or until veggies are crisp tender. Combine remaining broth, flour, garlic powder, pepper and salt until smooth. Stir into veggie mixture. Add tomato sauce stirring until it bubbles. Add chicken and fresh parsley (you would have already added parsley if using dried). Heat until warm.
Divide pastry dough into 4 equal parts. Roll dough to 1 inch wider than a 15 - 16 ounce casserole. Repeat to make 4 crusts. Divide filling among 4 casseroles. Place pastry on top of filling and flute edges. Make 1 or 2 small holes using a knife in middle of pie crust to vent.
Bake 25-30 minutes in a 425 degree oven. Makes 4 generous servings.

Cheese Pastry

In a large bowl stir together 1-1/2 cups flour, 1/3 cup shredded cheddar cheese, and 1/8 teaspoon salt. Cut in 1/2 cup shortening (butter flavor is recommended, but not necessary ) using pastry cutter until pieces are pea sized. Stir in 3 to 5 tablespoons cold water, one (1) at a time until moistened.

For a golden crust; lightly brush on mixture of beaten egg and 3 tablespoons water onto crust just before baking. ( a small amount will do ) Store unused egg mixture in a covered container in the refrigerator for up to 24 hours. You can use leftover egg solution in your morning pancakes or french toast.

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