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Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 cups All purpose flour; 1 teaspoon Salt; 1/2 cup Shortening; 1/2 cups plus 3 tbs Ice water; 4 cups Chicken cooked and diced; 4 cups Chicken broth; 4 Hard boiled eggs peeled and chopped; 1 teaspoon Black pepper; 2 teaspoons Salt; 1/2 cup Peas cooked and drained; 1/2 cup Carrots diced, cooked and drained; 1 stick Margarine diced

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INGREDIENTS

2 cups All purpose flour
1 teaspoon Salt
1/2 cup Shortening
1/2 cups plus 3 tbs Ice water
4 cups Chicken ; cooked and diced
4 cups Chicken broth
4 Hard boiled eggs ; peeled and chopped
1 teaspoon Black pepper
2 teaspoons Salt
1/2 cup Peas ; cooked and drained
1/2 cup Carrots ; diced, cooked and drained
1 stick Margarine ; diced

INSTRUCTIONS

For the crust:

Combine flour and one teaspoon salt and cut in shortening until mixture is the size of peas. Stir in ice water and mix well. Divide dough into four equal parts. Roll out each part to 1/8 inch thickness. Use one part to line the bottom and sides of a deep 4-quart baking dish.

For the filling:

Combine remaining ingredients except margarine. Divide into three equal portions. Add one portion to pie crust-lined dish and dot with 1/3 stick margarine. Add second layer of pie crust and brown rapidly under broiler. Layer second portion of pie filling on top of browned crust and dot with 1/3 stick of margarine. Top with third portion of crust and repeat browning procedure. Layer with remaining pie filling, dot with remaining margarine, and top with fourth layer of crust.

Bake at 350 degrees for 1 hour and 10 minutes. Wait 5 minutes before serving.

NOTES

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Chicken Pot Pie

2 cups All purpose flour
1 teaspoon Salt
1/2 cup Shortening
1/2 cups plus 3 tbs Ice water
4 cups Chicken cooked and diced
4 cups Chicken broth
4 Hard boiled eggs peeled and chopped
1 teaspoon Black pepper
2 teaspoons Salt
1/2 cup Peas cooked and drained
1/2 cup Carrots diced, cooked and drained
1 stick Margarine diced

For the crust:
Combine flour and one teaspoon salt and cut in shortening until mixture is the size of peas.  Stir in ice water and mix well.  Divide dough into four equal parts.  Roll out each part to 1/8 inch thickness.  Use one part to line the bottom and sides of a deep 4-quart baking dish.

For the filling:
Combine remaining ingredients except margarine.  Divide into three equal portions.  Add one portion to pie crust-lined dish and dot with 1/3 stick margarine.  Add second layer of pie crust and brown rapidly under broiler.  Layer second portion of pie filling on top of browned crust and dot with 1/3 stick of margarine.  Top with third portion of crust and repeat browning procedure.  Layer with remaining pie filling, dot with remaining margarine, and top with fourth layer of crust.

Bake at 350 degrees for 1 hour and 10 minutes.  Wait 5 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (6567g)
Recipe Makes: Servings

Calories: 15203
Calories from Fat: 9516 (63%)

Amt Per Serving		% DV

	Total Fat 1057.3g	1410 %
	Saturated Fat 303.5g	1518 %
	Monounsaturated Fat 445.2g
	Polyunsanturated Fat 222.6g
Cholesterol 5238.3mg		1612 %
Sodium 5426.8mg		187 %
Potassium 11914mg		314 %
Total Carbohydrate 209.7g		62 %
	Dietary Fiber 12.3g	49 %
	Sugars, other 197.4g
Protein 1135.7g		1622 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 15203

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