Recipes – Main Dishes
Filling
Sauté in skillet for 10 minutes, stirring occasionally:
1/3-cup margarine
1 cup chopped onion
1 cup chopped celery
Gradually stir in until well blended:
˝ cup flour
Add and cook to a gentle boil:
2 1/2 cups chicken broth
1 cup half & half, or canned milk
Salt and pepper to taste (I use very little salt
because the chicken broth is usually salty)
Add and heat to a gentle boil again:
4 cups diced chicken
1 lb. package of your favorite frozen veggies (we like
carrots, green beans, broccoli and cauliflower.
Sometimes I add frozen peas, too.)
Put into a 9x13" pan and top with this pastry:
Pastry Dough
Combine with 2 knives or pastry blender until pea-sized lumps:
1 1/2 cups flour
1/2 cups shortening
1/2 tsp. salt
Mix together well, and then add to flour mixture:
1 egg, slightly beaten
2 Tbsp. ice water
1 1/2 tsp white vinegar
Roll out to about a 10x14" rectangle. (I use a double length of waxed paper; put the dough on 1/2 of the paper. Then fold the other half over, and roll gently with the rolling pin until the dough is the right size. The paper helps me judge the size better, plus it's easy to peel the top half of the paper off, turn everything upside down, then place the crust on the filling pan. I hope this makes sense: for years, I just rolled the dough, and then tried to get it on the filling in one piece, and it usually tore. Then one day I had a brainstorm and tried the waxed paper. It saves a lot of work!) Tuck the dough down the sides of the pan, or flute the edge. Bake at 400o for 30 minutes. Serves 8 to 10 (fewer in our family, because everyone likes it so well).
