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Print this Recipe    Potpie 28

Extra Flaky, Never Fail Pie Crust

2 cup all-purpose flour
1 tsp salt
3/4 cup Crisco vegetable shortening
4 to 5 Tbsp water

Sift and measure flour. Sift again with salt. (Again, this is
important!! Don't skip either sifting.) Cut in Crisco until mixture
resembles coarse meal. Add water lightly, stirring with fork.
Add only enough water to make the dough cling together when pressed
lightly. Divide dough in half. Roll with light strokes from center
to outside edges (to make a circle) on lightly floured cloth or
board. Fit into pan by folding pastry and lowering it into pan.
Cut off edges, leaving a 1/2 inch overhang. Turn under. Pierce
all over with fork. Bake in hot oven at 450 for 8 to 10 minutes
or until lightly brown. Makes two (9-inch) shells or one two-crust

Chicken Pot Pie

1/3 cup butter
1/3 cup all-purpose flour
2/3 cup milk
1 cup chicken broth (approximately)
1/3 cup chopped onion
3 - 4 medium red potatoes, peeled, cubed and cooked until tender
green peas
any other vegetables that you like
2 1/2 to 3 cups cubed, cooked chicken or turkey

Heat oven to 425. Prepare pie crusts. Set aside. Heat butter in
a double boiler. Add flour slowly, whisking constantly. Add milk,
whisking often until thickened. Stir in enough broth to taste,
but not to make the sauce "runny". Set aside. Prepare vegetables.
I always make sure my vegetables are already cooked, ready to eat.
This assures that they will be done and cuts down on cooking time.
Stir cooked, drained vegetables and chicken into the sauce and pour
into pie pan. Cover with the 2nd pie crust. Cut slits in the top
of the top pie crust to allow for steam to be released. Bake about
35 minutes or until golden brown.


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