CHICKEN POT PIE

1 1/2 pastry recipes* (recipe follows)
3 cups cooked chicken, cut in medium size pieces
2 tbsp. finely minced onion
1 1/2 cups cooked diced potato
1 cup cooked carrot rounds
1/2 cup cooked peas
4 tbsp. butter or margarine
5 tbsp. All-Purpose Flour
2 1/2 cups chicken stock (chicken bouillon cubes and 2 1/2 cups water may be used)
1 tsp. salt
1/8 tsp. ground black pepper

Place chicken, onion and vegetables in 6-8 individual casserole dishes.

Melt butter in sauce pan or skillet. Add flour and blend thoroughly. Add slowly, chicken stock, salt and pepper. Cook until mixture thickens, stirring constantly. Pour over chicken mixture.

Roll out pastry for 6-8 individual casseroles. Place pastry rounds over casseroles. Prick with fork or cut design.

Bake in hot oven (425 degrees F) for 25-30 minutes.

*VARIATION:
For family size serving use 2-quart casserole dish and pastry recipe for 1-crust pie.

PASTRY
Makes 1 (9-inch) pastry shell

1 cup sifted all-purpose flour
1/2 tsp. salt
6 tbsp. shortening, divided use
2 tbsp. cold water

Mix flour and salt in a bowl. Cut in half of shortening until mixture resembles meal; then remaining shortening particles are size of peas. Add water, mixing with fork or hands. Shape dough into ball; flatten with firm edges. Roll on lightly floured cloth-covered board. Roll to size needed for recipe.

Makes 6-8 servings
From: Recipelink.com
Source: Recipe flyer: Complementing your Feminine Fancy with Robin Hood Flour, Rita Martin, 1950's

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