Entrée Pies: Potpie 32 by Recipe Cottage

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	Potpie 32

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