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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
3 cups all-purpose flour |
1 teaspoon salt |
1 cup vegetable shortening |
2 eggs, lightly beaten and divided |
1/4 cup plus 2 tablespoons cold water |
1 tablespoon white vinegar |
1/2 cup chopped onion |
2 tablespoons margarine, melted |
3 cups diced cooked chicken breast |
1 1/4 cups canned ready-to-serve chicken broth |
1 cup chopped celery |
1 cup sliced fresh mushrooms |
3/4 cup diced carrot |
3/4 cup frozen english peas, thawed |
3/4 cup frozen diced potatoes, thawed |
2 tablespoons cornstarch |
2 tablespoons water |
1 (10 3/4-ounce) can cream of chicken soup |
1/2 cup sour cream |
3/4 cup (3 ounces) shredded cheddar cheese |
1 tablespoon whole milk |
Directions:
1. Combine flour and salt; cut in shortening. Combine 1 egg, cold water, and vinegar; sprinkle over surface, stirring until dry ingredients are moistened. Shape into a ball; chill. Saute onion in margarine in a skillet 5 minutes. Stir in chicken and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Combine cornstarch and 2 tablespoons water; add to chicken mixture. Cook, stirring constantly, until mixture boils. Remove from heat; stir in soup, sour cream, and cheese.
2. Roll half of pastry to 1/8-inch thickness. Fit into a deep 2-quart casserole. Spoon chicken mixture into casserole. Roll remaining pastry; place over chicken mixture. Trim, seal, and flute edges. Cut slits in pastry. Combine 1 egg and milk; brush over pastry. Bake at 400° for 30 minutes.
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