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Chicken Pot Pie II (M, TNT)
Source: Great American Home Baking
Yield: 1 oval casserole dish

1-1/2 cups flour
1 tsp. salt
1/3 cup chilled margarine, cut into pieces
1 egg
2 to 3 tbsp. ice water

4 cups cooked chicken
Cooked vegetables (broccoli, cauliflower, carrots, corn, peas, etc. Even if they are frozen, I like to steam them so they are completely cooked before baking)
1-1/2 cup pareve whipping cream
2 tbsp. flour
1-1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup chicken broth

1 egg, lightly beaten

Mix flour and salt. Add the margarine and mix until coarse crumbs. Beat together egg and water. Add to flour mixture and mix until soft dough forms. Wrap and chill for 1 hour.

In medium saucepan, whisk together cream, flour, paprika, salt and pepper over low heat. Cook until thickened. Whisk in the broth.

Cut the dough in half and roll out each half. You can just roll out the entire dough and lay it over the filling but I like a top and bottom crust.

Lay 1/2 of dough into the bottom of casserole dish. Put in the chicken and vegetables. Pour the sauce over the chicken and vegetables and top with the second 1/2 of crust. You can save some dough to roll out some trimmings for the top.

Brush the glaze over the top and bake in 400°F oven 25 to 30 minutes. Cool slightly and then serve.

Posted by Dalia Rosenberg

Nutritional Info Per Serving: N/A