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| 2 Tasse | all-purpose flour |
| 1/4 Teelöffel | salt |
| 2/3 Tasse | butter or margarine |
| 1/4 Tasse | water cold |
| 1 1/2 Tasse | Chicken; cooked and cubed |
| 2 Tasse | Fresh Or Frozen Peas |
| 1/4 Tasse | onion finely chopped |
| 3 mittel | Carrots; sliced 1/4" thick |
| 2 mittel | Potatoes; peeled and cubed |
| 3 Esslöffel | butter or margarine |
| 3 Esslöffel | all-purpose flour |
| 1 Tasse | Half-and-half |
| 1/2 Tasse | chicken broth |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
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Milk Heat oven to 375 deg. In large bowl stir together 2 c. Flour and 1/4 tsp. Salt. Cut in 2/3 c. Butter until crumbly; with fork mix in water. Divide dough into 2/3 and 1/3 portions. Set aside 1/3 dough. Roll 2/3 dough into 14" circle 1/8" thick. Gently fit into 3-qt. Deep dish casserole;>> set aside.
In large bowl combine all filling ingredients; set aside. In 2-qt. Saucepan melt 3 tbsp. Butter; stir in 3 tbsp. Flour. Cook over med. High heat, stirring ocassionally until hot and bubbly (3 to 4 min.). whisk in half-and-half, chicken broth, 1/2 tsp. Salt and pepper. Continue cooking, stirring occasionally, until sauce thickens (3 to 5 min.). Stir hot sauce into filling; spoon into prepared pie crust.
Roll reserved 1/3 dough into 10" circle 1/8" thick. Place on top of pie. Flute edges to seal. Makes 3 small slits in top crust; lightly brush top crust with milk. Bake for 50 to 60 min. or until golden brown. >>>
18x14" rectangle. Roll reserved 1/3 dough into 13x9" rectangle.
This recipe makes 4 to 6 servings.
CCHC94 °C@prodigy. Com
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