_6 servings, 9- or 10-inch pie_
_Filling_
3 tablespoons chicken fat, butter, or margarine
¼ cup flour
1¼ cups chicken broth
1 cup milk
1½ teaspoons salt
⅛ teaspoon pepper
¼ teaspoon poultry seasoning, if desired
2 cups cooked chicken, diced
1⅔ cups cooked peas and carrots
_Pastry for top crust_
1 cup flour
¾ teaspoon baking powder
½ teaspoon salt
⅓ cup shortening
2½ to 3 tablespoons water
Melt fat for the filling in a saucepan; blend in flour. Add broth,
milk, and seasonings. Cook, stirring constantly, until thickened.
Add chicken and vegetables; heat thoroughly.
For the pastry, mix flour, with baking powder and salt.
Mix in fat until mixture is crumbly. Add a little water at a time,
blending lightly.
Dough should be just moist enough to cling together when pressed into a
ball.
Roll dough on a lightly floured surface; shape to fit top of 9- or
10-inch piepan. Make a few small slits near center.
Pour filling into piepan; top with pastry. Turn under pastry edges and
press firmly to pan.
Bake at 400° F. (hot oven) 30 minutes, or until browned.
_Variation_
_Turkey pie._—Use turkey broth and cooked turkey in place of chicken
broth and cooked chicken.
_Menu suggestion_
Serve with sliced tomatoes and celery strips and have spicy fruit for
dessert.