Chicken & Broccoli Pot Pie

Pie Crust:
2 Cups all-purpose or unbleached flour
1 teaspoon salt
2/3 cup plus 2 Tablespoons shortening
4-6 Tablespoons cold water

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 or 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball. Roll two-thirds of the pastry into flattened round and the remaining one-third into a flattened round onto lightly floured surface as well. Wrap flattened rounds in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. If refrigerated longer, let pastry soften slightly before rolling.

3. Roll pastries on lightly floured surface, using floured rolling pin. The larger round roll into an 11-12-inch round and the smaller into a 9-10-inch round. Ease larger round into an ungreased 9-inch pie plate. Use a 1-inch cookie cutter* to cut out designs in smaller round. Keep cut-outs for further instructions.

Filling:
10-16 oz. frozen chopped broccoli
1/3 cup butter or margarine
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2-3 cups cut-up cooked chicken

1. Rinse frozen broccoli in cold water to separate in strainer. Set aside.

2. In saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and broccoli; remove from heat.

3. Heat oven to 425 degrees F.

4. Pour chicken mixture into pastry-lined pan. Cover with smaller pastry round. Arrange cutouts on pastry. Turn edges under and flute.

5. Bake about 35 minutes or until golden brown.

*I didn't have a small cookie cutter, so I used a lid from a water bottle.


Makes 6 servings

Nutrition Info: about 1 cup
Calories-665
Fat-43g
Cholesterol-80mg
Carbs-45g
Carb Choices-3

Recipe by Betty Crocker, and of course, adapted by me.