CHICKEN PIE FOR THREE

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This is a not-too-difficult, very eye-pleasing recipe. I found this tasty recipe in a Taste of Home book and added my favorite pie crust recipe. Even my husband, who hates the store-bought variety of shepherd's pies, likes this! I have written detailed instructions for the simple crust; even if you are inexperienced you can do this!

Provided by J-Lynn

Categories     Savory Pies

Time 1h50m

Yield 3 serving(s)

Number Of Ingredients 15

1 cup flour
1/3 teaspoon salt
1/3 cup shortening
2 tablespoons ice water
2 small carrots, sliced
1 stalk celery, sliced
1/4 cup chopped onion
1 medium potato, cubed
1 cup water
1/2 cup peas
1 cup cooked chicken piece
11 ounces cream of chicken soup, undiluted
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chopped fresh parsley

Steps:

  • First make the pie crust: Sift together flour and salt, then cut in shortening until evenly blended.
  • Sprinkle in ice water, mixing with a fork until dough is moistened.
  • Form into a ball, wrap with plastic, and refrigerate for 1 hour.
  • Turn a 1 1/2 quart round deep baking dish upside down on a piece of wax paper and trace the outline with a marker (You will use this as an outline later).
  • For the filling: cook the carrots, celery, onion, and potato in water in a saucepan until tender- about 13 minutes.
  • Drain, then stir in remaining ingredients- you may add any other herbs here to your taste.
  • Spray the 1 1/2 quart baking dish with olive oil, then pour in the chicken mixture.
  • Flatten your dough ball a bit, then place between two sheets of wax paper- one with your tracing of the dish on it.
  • With a rolling pin, roll out the dough into a flat circle just a bit larger than your tracing (Be sure to use strokes in every direction, so that you have an even circle).
  • If the wax paper is sliding around, put a few drops of water underneath the bottom one to stick it to the counter.
  • When you have the right size, carefully peel off the top sheet of paper, and trim the dough to make a neat circle.
  • Pick up the pie crust on the bottom piece of wax paper, and center it on top of your chicken mixture.
  • Slowly peel off the paper.
  • Press the crust gently down against the filling around the sides, then use your fingers or a fork to seal the edges to the sides of the dish.
  • If you have extra dough from trimming, roll out and cut into a shape to decorate the top of your pie!
  • Cut slits in the crust to vent.
  • Bake at 350 degrees for 50 minutes.

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