Chicken pot pie recipe

Chicken breast Cooking pot Cake Formula

Published by NancyRadler on February 11th, 2009 at 03:02pm

Outdated fashioned, manufactured-from-scuff chicken breast pot cake.


2 C. all-purpose flour
one tsp. sodium
three/four C. lard
6 Tbs. frosty drinking water
1/2 C. butter
1/2 C. all-aim flour
one tsp. sea salt
Black pepper to preference
two Tbs. finely sliced onion
3 C. poultry broth
one 1/2 C. sliced mushrooms
three Tbs. butter
3 C. created poultry, chopped
2 carrot, cautiously chopped
2 stalks celery, meticulously lower
2 carrots, peeled and cubed


Inside a sizeable container, mix two C. flour and 1 tsp. sodium. Lessen in lard right up until mix seems like coarse crumbs. Mix in water right up until mix sorts a soccer ball. Split income by 50 % and issue into balls. Wrap in plastic-variety and refrigerate for 4 a number of hours or in excess of evening. Roll one ball above to fit a 9 " cake plate. Place underside crust in pie plate. Roll out best crust and set aside from. Preheat your oven to 400 degrees F (200 degrees C.) In a sizeable saucepan, dissolve 1/2 C. butter. Blend in flour, sea salt, pepper and onion. Steadily mix in chicken broth. Prepare foods, stirring continually till clean and thickened. In a separate pan, saut fresh mushrooms in three Tbs. of butter, then combine into saucepan. Mix in chicken breast, carrot, celery and potatoes. Mixture efficiently and place into base cake crust. Contain with leading rated crust, seal off ends, and reduce aside excess dough. Make a number of small slits from the leading to allow steam to flee. Prepare from the preheated oven for a half-hour, or until pastry is amazing dark brown, and stuffing is bubbly