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 |
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