Chicken Pot Pie

1/2 cup butter
1 large onions, chopped
4 carrots, thinly sliced
1/2 cup flour
1 (32-oz.) carton chicken broth
1 1/2 lb. chopped cooked chicken
1 (10-oz.) box frozen peas
Salt and pepper
Pastry
1 egg, lightly beaten

1. Melt butter in Dutch oven. Add chopped onions and carrots, and cook, stirring occasionally, on medium heat for 15 minutes. Stir in flour, and cook 2 minutes. Gradually whisk chicken broth into flour mixture until mixture begins to thicken. Stir in chicken and peas. Simmer 5 minutes or until mixture is thickened. Season with salt and pepper to taste.
2. Pour mixture into a lightly greased 13- x 9-inch baking dish. Top with Pastry, crimping edges to seal. Brush with beaten egg. Cut slits in top of crust to allow steam to escape.
3. Bake at 375° for 1 hour.

Pastry:
3 cups all-purpose flour
1 1/2 tsp. kosher salt
1 tsp. baking powder
1/2 cup vegetable shortening
1/4 cup butter, cut into cubes
1/2 to 2/3 cup ice water

1. Place flour and next 4 ingredients in food processor. Pulse until mixture is blended and resembles coarse sand. With the processor running, gradually add in ice water through food chute until dough forms a ball. Place dough on a lightly floured surface, and knead to make a disk. (At this point you can chill dough for 30 minutes before continuing, or freeze dough for later.) Roll dough out into a rectangle.

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