Hot Chicken Pot Pie

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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.

* Per serving · 4 servings · Values may vary.