Main Dishes, Poultry

INDIVIDUAL CHICKEN POTPIES

  • 1/4 c Chopped onion
  • 2 T Chopped green pepper
  • 1/4 c Butter
  • 1/3 c Flour
  • 1 can (14.5 oz) Chicken broth
  • 1 c Milk
  • 1 c Fresh broccoli florets
  • 1/2 c Fresh cauliflowerets
  • 1/2 c Thinly sliced celery
  • 1/2 c Thinly sliced carrot
  • 1 c Shredded swiss cheese
  • 2 c Cubed cooked chicken
  • Pastry:
  • 1 1/3 c Flour
  • 1/2 t Salt
  • 1/2 t Paprika
  • 1/2 c Shortening
  • 3 -4 T Cold water

    • In a large saucepan, saute the onion and green pepper in butter until onion is tender. Add flour until blended. Stir in broth, milk, broccoli, cauliflower, celery and carrot. Bring to a boil; cook and stir for 2 minutes or until thickened.

    Remove from the heat. Stir in cheese. Divide chicken among four ungreased 1 1/2 c baking dishes. Top with the vegetable mixture.

    For pastry, combine the flour, salt and paprika in a bowl; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into four portions; roll out each to 1/8 inch thickness. Place pastry over vegetable mixture. Trim pastry to 1/2 inch beyon edge of dish; flute edges. Cut slits in top.

    Bake at 350° for 30-40 minutes or until golden brown. Yield 4 servings.

    Sprinkle paprika on the crusts.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

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