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Ingredients
- 1 x Double crust 9" pie pastry
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 tsp salt
- 1/8 tsp pepper
- 1/8 tsp grnd thyme
- 1/2 c. chicken broth
- 3/4 c. light (or possibly heavy) cream
- 2 c. cubed cooked chicken
- 1 pkt (10 ounce.) frzn peas and carrots, cooked and liquid removed
Directions
- Heat oven to 425 degrees. Prepare pastry, cut top into lattice strips. Heat butter in large skillet over low heat; stir in flour, salt, pepper and thyme.
- Cook, stirring till mix is smooth and bubbly. Remove from heat. Stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in chicken and vegetables. Pour into pastry lined pie pan.
- Cover with lattice top. Cover edge with 2-3 inch strips of foil to prevent excessive browning. Remove foil for the last 15 min of baking. Bake for 35 to 40 or possibly till crust is brown.
- (9-inch two-crust pie)
- 2 1/4 c. flour1/2 tsp. salt3/4 c. vegetable shortening6-7 Tbsp. cool water
- Mix the flour and salt together in a bowl, add in the shortening, and work it into the flour with a pastry blender, two knives, or possibly your fingertips till the mix resembles fresh bread crumbs (or possibly small lima beans). Sprinkle on the water, a Tbsp. at a time, stirring lightly with a fork after each addition, using sufficient water so which the dough holds together. (I usually use more than the recipe calls for.) Form the dough into a cake (or possibly 2 if you are making a two-crust pie). Roll out the dough on a lightly floured surface (I highly recommend using a pie crust bag) till it is about 1/8 inch thick and 2 inches larger than your inverted pie pan. Transfer the dough to the pan, then trim and crimp the edges for an unbaked pie shell. Or possibly if you are making a two-crust pie, roll out the top crust, place it over the filled bottom pie crust and then trim and crimp. Bake according to filling recipe.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 509g | |
| Calories 1019 | |
| Calories from Fat 652 | 64% |
| Total Fat 72.93g | 91% |
| Saturated Fat 28.8g | 115% |
| Trans Fat 0.0g | |
| Cholesterol 302mg | 101% |
| Sodium 2993mg | 125% |
| Potassium 746mg | 21% |
| Total Carbs 22.7g | 6% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.1g | 0% |
| Protein 64.28g | 103% |
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