Chicken Pot Pie: The Best Chicken Pot Pie Recipe from Cook'n

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	Chicken Pot Pie

Serves: 6

Traditionally, whenever fried chicken was made (whether for Sunday dinner, a picnic or a potluck supper), the pan drippings were saved. The next day, the drippings were made into gravy and combined with leftover chicken and vegetables for chicken pot pie. Many cooks liked to personalize their pot pies, some preferring a lattice top and others using small cookie cutters to cut openings for the steam.

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   1/3 cup margarine or butter
   1/3 cup all-purpose flour
   1/3 cup chopped onions
   1/2 teaspoon salt
   1/4 teaspoon pepper
   1 3/4 cups chicken or turkey broth
   2/3 cup milk
   2 1/2 to 3 cups cut-up cooked chicken or turkey
   1 cup shelled fresh green peas*
   1 cup diced carrots *
   Pastry for Two-Crust Pie (below)

   TWO-CRUST PIE
   2/3 cup plus 2 tablespoons shortening
   2 cups all-purpose flour
   1 teaspoon salt
   4 to 5 tablespoons cold water

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1. Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat.

2. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, peas and carrots.

3. Heat oven to 425°.

4. Prepare Pastry. Roll two-thirds of the pastry into 13-inch square; ease into ungreased square pan, 9 x 9 x 2 inches. Pour chicken mixture into pastry-lined pan. Roll remaining pastry into 11-inch square. Fold pastry in half and cut slits near center so steam can escape. Place square over filling; turn edges under the flute. Bake until golden brown, about 35 minutes.

For Pastry for Two-Crust Pie
1. Cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of course crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).

2. Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board.

1 SERVING: Calories 655 (Calories from Fat 385); Fat 43g (Saturated 14g); Cholesterol 65mg; Sodium 1120mg; Carbohydrates 45g (Dietary Fiber 3g); Protein 25g.

*1 package (10 ounces) frozen peas and carrots can be substituted for the fresh peas and carrots. Rinse with cold water to separate; drain.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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