Dinner

Chicken Pot Pie VIII is for Dinner.

Chicken Pot Pie VIII takes 40 minutes to prepare.

Chicken Pot Pie VIII takes 30 minutes to cook.

Chicken Pot Pie VIII makes 6 servings.

The ingredients for Chicken Pot Pie VIII are:

Ingredients

2 cups all-purpose flour
1 teaspoon salt
3/4 butter
6 tablespoons cold water

1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
black pepper to taste
2 tablespoons finely chopped onion
3 cups chicken broth
1 1/2 cups sliced mushrooms
3 tablespoons butter
3 cups cooked chicken, chopped
1 carrot, finely chopped
1 cup frozen peas
2 stalks celery, finely chopped
2 potatoes, peeled and cubed

Here is how you make Chicken Pot Pie VIII:

Ingredients2 cups all-purpose flour1 teaspoon salt3/4 cup lard6 tablespoons cold water 1/2 cup butter1/2 cup all-purpose flour1 teaspoon saltblack pepper to taste2 tablespoons finely chopped onion3 cups chicken broth1 1/2 cups sliced mushrooms3 tablespoons butter3 cups cooked chicken, chopped2 carrot, finely chopped2 stalks celery, finely chopped2 potatoes, peeled and cubedDirectionsIn a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in butter until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.Preheat oven to 400 degrees F (200 degrees C.)In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. In a separate pan, saute mushrooms in 3 tablespoons of butter, then stir into saucepan. Stir in chicken, carrot, peas, celery and potatoes. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.Serving Size:?8 servings

The nutritional information for Chicken Pot Pie VIII is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 688.3

• Total Fat: 38.6 g
• Cholesterol: 105.3 mg
• Sodium: 715.8 mg
• Total Carbs: 72.8 g
• Dietary Fiber: 5.3 g
• Protein: 13.9 g