Chicken Pot Pie
Chicken pot pie probably originated as a way of using leftovers to create another meal when resources were slim. It serves the same purpose today, bringing old-fashioned from-scratch quality to the dinner table.
1. For 9-inch double piecrust, in a large bowl combine 2 cups of the flour and salt.
2. Cut shortening into flour mixture until particles are the size of small peas. Sprinkle 1 tablespoon water over part of the flour mixture and toss with a fork until moistened. Repeat with remaining water, 1 tablespoon at a time, and flour mixture until dough almost cleans side of bowl. (Add 1 to 2 teaspoons more water if needed.)
3. Gather dough into a ball; divide in half. Shape half of dough into a ball on a lightly floured surface. With rolling pin, roll dough 2 inches larger than inverted pie plate. Carefully lift pastry from countertop and place in 9-inch pie plate.
4. Preheat oven to 425°F.
5. For filling, melt butter in a large skillet over medium heat. Add onion, carrot, corn, peas, potato and garlic. Sauté for 5 minutes. Stir in parsley, thyme, sage, salt and pepper. Sprinkle with the remaining 3 tablespoons flour and stir again.
6. Add chicken broth and simmer for 5 minutes or until mixture is thickened.
7. Add shredded chicken to mixture and stir well. Pour into pastry-lined pie plate.
8. Roll second pastry ball following previous instructions. Place over chicken mixture in pie plate.
9. Crimp edges of pastry to seal crusts. Cut slits in top crust to allow steam to vent. Brush with milk to achieve golden crust.
10. Bake for 15 minutes. Place foil around edges if crust is browning
11. Reduce heat to 350°F and bake an additional 25 minutes. Remove from oven and let cool 15 minutes before serving.