-
1
Cut the chicken breasts up into one-inch pieces and add to a large pot.
-
2
Cover just to the top with water and boil for 20 minutes, or until done.
-
3
Reserve the water (broth) for use later in the recipe.
-
4
Meanwhile, chop the potatoes and par-boil.
-
5
In a skillet over medium heat, saute the onion in melted butter until tender.
-
6
Whisk in flour and stir until smooth.
-
7
Cook 1 minute, stirring constantly.
-
8
Add 2 cups of the reserved chicken broth and milk and whisk, stirring constantly, until smooth, thick and bubbly.
-
9
Stir in chicken, potatoes, and salt and pepper.
-
10
Set aside.
-
11
To make pastry, combine flour and salt in a large bowl.
-
12
Cut in shortening into mixture becomes coarse crumbs the size of peas.
-
13
Add cold water 1 tbsp at a time and mix gently until dough becomes a sticky ball.
-
14
Divide into 8 equal parts.
-
15
On a lightly floured surface, roll 4 parts into 10-inch circles.
-
16
Place pastry circles into four 6-inch disposable pie pans.
-
17
Divide chicken mixture evenly into pie pans.
-
18
Roll the last 4 portions of pastry into circles.
-
19
Place over the tops of the pans and fold edges under and flute.
-
20
Cut slits in the top of each pie to allow steam to escape.
-
21
Cover tightly with foil and freeze for up to 2 months.
-
22
To serve, bake frozen pies uncovered at 400 degrees for 1 hour or until brown.
