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Chicken Pot Pies

1 lb. boneless chicken breasts
1-3/4 c. chicken broth
2-3/4 c. flour
salt and pepper
6 oz. chilled butter
1/3 c. shortning
3 carrots
1/2 lb. mushrooms
1/2 tsp. dried thyme
1 c. light cream
2 green onions
2 Tbsp. chopped parsley
1 egg

Cook chicken in 1/2 cup broth until cooked, about 5 minutes.
Reserve broth. Cool chicken.

Combine 2-1/2 c. flour, 3/4 tsp. salt, 1/4 lb. butter and shortning
until mix resembles coarse meal.

Toss 7-8 Tbsp. cold water a Tbsp. at a time. When mix begins to
clump press into a ball, wrap and refrigerate.

Cut carrots in half length wise then chop. Bring water to boil with
carrots. Cook until tender.(about 5 minutes.) drain. Slice mushrooms.
In a large pan, add remaining butter. Saute mushrooms until tender.
Add 1 tsp. salt and 1/2 tsp. thyme. Cook about 5 minutes.

Stir in remaining 1/4 c. flour and cook 1 minute. Gradually stir
in reserved broth. Add remaining 1-1/4 c. broth and cream. Bring
to a boil and cook 1 minute, stirring constantly. Remove from
heat, pour off 1-1/2 cup, reserve. Chop green onions. Stir in
remaining ingredients.

Heat oven to 425 F. Beat egg with 1 tablespoon water. Divide dough
into 12 pieces. Roll to fit 5" pans. Fill with chicken mixture.
Roll remaining 6 balls into top pieces. Flute edges. Cut vents in

Brush with egg mixture. put pies on baking sheet and bake at 450
deg. for 35 minutes.


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