Crust
1 1/2 C Flour
3/4 t Salt
Sift together
Cut in 2/3 C Butter
Make hole in mixture and add 2 egg yolks and 3 T Ice Water. Mix. Roll in ball and put in refrigerator for 1 hour.
Filling
1 C Carrotts chopped small
1 Stalk of Celery sliced small
3 Potatoes cut into small pieces
1/2 C Peas
1/2 c Chopped Onions
2 Boneless Skinless Chicken Breasts cooked in water
Sauce
4 T Butter
5 T Flour
Melt butter and mix in flour.
2 1/2 C Chicken broth + 1 Chicken Boullion cube
2/3 c Milk
1/2 t Salt
Dash Pepper
Stir into butter mixture.
Roll out dough and put into a pie pan. Put chicken and vegetables into dough lined pan. Pour sauce over top. Top with dough. Bake at 425 for 1/2 hour.
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