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HOT THICK 'N CRUSTY CHICKEN POT PIE
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Combine first 8 ingredients in a Dutch oven. Cover with water and bring to a boil; cover, reduce heat, and simmer 1 hour or until tender. Remove chicken from broth; strain broth, reserving 1 1/2 cups. Cool chicken, remove from bone, chop.
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Saute celery, onion, carrot and potato in butter until crisp-tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth and half and half. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt, pepper and the chopped chicken.
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Line greased pie-plate with bottom crust. Pour chicken mixture into crust and place second crust atop. Pinch edges of crusts together to seal and cut a few slits into top crust.
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Bake in 350 degree oven for 30 minutes or until top crust in golden brown. Let cool for 5-10 minutes and serve.
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PASTRY FOR THICK 'N CRUSTY CHICKEN POT PIE:
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3 c. all-purpose flour
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1 tsp. salt
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1 c. shortening
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1 egg, beaten
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1/4 c. plus 1 tbsp. ice water
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1 tbsp. vinegar
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1 tbsp. milk and 1 egg, combined to brush over pastry
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Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg, water, and vinegar; sprinkle evenly over surface and stir with a fork until dry ingredients are moistened.
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Shape into a ball. Roll half of pastry to 1/8-inch thickness on lightly floured surface. Fit into a 9 1/2 inch deep-dish pie plate. Spoon chicken mixture into prepared pastry.
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Roll remaining pastry to 1/8-inch thickness and place over chicken filling. Trim, seal, and flute edges. Cut slits in top to allow steam to escape. Combine egg and milk; blend well. Brush over pastry. Bake at 400 degrees for 30 minutes or until golden brown. Yield: 6 servings.
