INGREDIENTS:

2 frozen Oronoque Orchards Deep Dish Pie Crusts
5 fresh carrots
3 fresh med. potatoes
1/2 c. frozen peas
1 1/2 c. chicken stock
2 tbsp. butter
2 to 3 tbsp. flour
Salt, pepper & poultry seasoning to taste
2 chicken cutlets
1 egg

DIRECTIONS:

Peel and cut up carrots and potatoes. Put carrots, potatoes and peas in a pot and steam until just tender. Let cool. Poach chicken cutlets in stock (save stock) until done (about 15 minutes). Remove meat, let cool and cut into 1 inch chunks. Melt butter, stir in flour, brown slightly then put stock into mixture, thicken to gravy, cool.

Assemble pie: Put carrots, potatoes, peas and chicken in pie crust, pour gravy on top. Place second crust on top, flute edges, brush with beaten egg, slice air vent in top crust and bake until medium golden brown 30 to 45 minutes at 350 degrees. (Color is more important than time.)

INGREDIENTS AND DIRECTIONS:

FILLING:

1/3 c. chicken fat
1/3 c. chopped onion
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 c. cut up chicken
10 oz. frozen peas & carrot mix

In saucepan melt fat. Add onions and saute until golden. Add flour, salt and pepper. Cook until bubbly. Add liquids and stir until mixture returns to boiling. Boil and stir one minute. Stir in chicken and vegetables.

CRUST:

1 c. flour
1 tsp. celery seed
1/2 tsp. salt
1/3 c. + 1 tbsp. shortening
2 - 2 1/2 tbsp. water

Stir dry ingredients together. Cut in shortening. Add water and stir until mixture forms ball. Roll out to fit casserole dish or make “cookies”. Put mixture in casserole, cover with crust. Bake at 425 degrees for 30 to 35 minutes.

NOTE: Butter may be substituted for chicken fat but flavor won’t be as good. Dough for crust is usually better if refrigerated at least 2 hours before rolling out. If pie needs to be held for a couple hours (church pot lucks), put mixture in casserole without crust “cookies”. Add “cookies” just before serving (5 minutes). Prebake “cookies”.

The mixture can also be cooked completely on stove top over low heat and “cookies” added before serving.

INGREDIENTS AND DIRECTIONS:

Cook chicken or veal. Save broth.

POT PIE DOUGH:

2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 tbsp. shortening
1 slightly beaten egg
2/3 c. milk

Sift flour, baking powder, and salt. Mix shortening and egg into flour mixture. Add milk. Roll on heavy floured board (dough will be wet) to 1/2 inch thick. Cut into squares.

Pare and slice about 5 potatoes. Slice 1 onion, chop 2 stalks celery and some parsley. Put chicken in bottom of kettle - alternate layers of potatoes and pot pie dough - adding at random the onion, celery, parsley. Add broth to come well up the sides of the kettle, but DO NOT cover top. Add dab of butter, salt, and pepper. Cover with lid and cook 30 minutes.