Deep-Dish Chicken Pot Pie
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
Filling: 4 tablespoons butter or margarine 1/2 cup chopped celery 1/4 cup chopped onion
1/4 cup all-purpose flour 2 cups chicken stock or canned broth salt and freshly ground pepper
2 cups chopped cooked chicken 1/4 cup chopped parsley 1/2 teaspoon crumbled sage
Pastry: 1 cup whole wheat pastry flour 2 cups all-purpose flour
1/2 teaspoon salt 6 tablespoons chilled shortening 3 to 5 tablespoons ice water



1 Make filling: In a medium-size saucepan, melt butter over medium heat. Cook celery and onion until tender. Add flour and cook, stirring, for 1 minute without browning. Gradually add stock and cook, stirring, until sauce thickens. Season to taste with salt and pepper. Stir in chicken, parsley, and sage. Set aside.
2 Make pastry: Preheat oven to 350 F. In a large bowl, stir together whole wheat flour, all-purpose flour, and salt. With a pastry blender or two knives, cut in shortening until mixture resembles cornmeal. Sprinkle with ice water until dough stays together. Roll into a ball and divide into two parts.
3 To assemble pie: On floured board, roll out one part of dough 1/4 inch thick. Line a 2-quart round baking dish with pastry, allowing edges to extend over the sides; moisten top edge with a little water. Add chicken filling.
4 Roll out second half of dough and place over top of baking dish. (Handle pastry carefully to avoid holes). Trim excess crust around edge of dish. Press edges together to seal and crimp together. Make several slashes in top. Bake for 1 hour, until golden brown and bubbly.

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