CHICKEN POT PIE
	Makes 1-9inch pie (8 servings) You will need: 2 cups all purpose flour 1 teaspoon salt 3/4 cup shortening 6 tablespoons cold water 1/2 cup butter 1/2 cup all-purpose flour 1 teaspoon salt black pepper to taste (1/8 teaspoon) 2 tablespoons finely chopped onion 3 cups chicken broth 1 1/2 cups sliced mushrooms 3 tablespoons butter 3 cups cooked chicken, chopped 2 carrots, finely chopped 2 stalks cellery, finely chopped 2 potatoes, peeled and cubed Directions: In a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for four hours or over night. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside. Pre-heat oven to 400 degrees. In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper, and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. In a separate pan, saute mushrooms in 3 tablespoons of butter, then stir into saucepan. Stir in chicken. Saute carrots, celery and potatoes to soften them slightly. Add carrots, celery and potatoes. Mix well and pour into bottom pie crust. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in pre-heated oven for 30 minutes, or until pastry is golden bown and filling is bubbly. If you have questions or need support, feel free to page me at 703-335-7224. Enjoy! Dr. White