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Filling:
1/2 cup cold chicken broth
1/3 cup flour
1-1/2 cups hot chicken broth
2-1/2 cups stewed chicken, cut in large dices
3/4 cup drained canned peas
3/4 cup sliced celery
1 teaspoon salt
1 cup diced cooked potatoes
3/4 cup diced cooked carrots
Pastry:
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons butter
1/3 cup milk
Make a paste by blending cold chicken broth and flour until smooth. Add paste to the hot chicken broth and cook over direct heat, stirring constantly, until sauce boils and thickens. Combine with chicken, peas, potatoes, celery, and 1 teaspoon salt, and pour into a 8 cup buttered casserole.
Sift the 1 cup flour, measure and resift 3 times with baking powder and 1/4 teaspoon salt. Cut in butter with pastry blender or 2 knives, then add milk, all at once, stirring quickly with a fork until dough just stiffens. Turn dough out onto floured board, knead half a dozen times, then roll out to make a circle about 8-1/2 inches in diameter, or to fit top of casserole, and about 1/4 inch thick. Make several gashes near the center to allow steam to escape, then lay on top of the chicken filling. Crimp edges of dough, pressing it firmly against edge of casserole. Bake in a moderately hot oven (425 deg.) from 20 to 25 minutes, or until nicely browned.
5 servings. |
