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      RECIPE TITLE "CHICKEN PIE" Sent in by: Pat Collins, LA - courtesy of http://www.a2zrecipes.net

    yields Serves 6 time--- difficultyeasy

      RECIPE INGREDIENTS

    1 (2/1/2 to 3 pd.) broiler-fryer
    1 medium onion, quartered
    1 celery rib cut into 10 inch pieces
    1 bay leaf
    1 tsp. salt
    1 tsp. dried thyme
    1 tsp. dried rosemary
    1 tsp dried basil
    1 cup peeled, chopped potato
    1/3 cup butter or margarine
    1 cup chopped celery
    1 cup chopped onion
    1 cup chopped carrot
    1/2 cup all- purpose flour
    1 1/2 cups half-and- half
    3/4 tsp. salt
    1/3 tsp. pepper
    3 cups all-purpose flour
    1 tsp. salt
    1 cup shortening, chilled
    1 large egg, lightly beaten
    1 T. white vinegar
    1/4 cup plus 2 T. water
    1 large egg, lightly beaten
    1 T. milk

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      RECIPE METHOD

    COMBINE first 8 ingredients in a large Dutch oven; add water to cover.
    Bring to a boil, cover reduce heat, and simmer 1 hour. Remove chicken from broth, reserving broth; cool chicken. Bone chicken, and coarsely chop meat. Set aside. Strain broth, reserving 1 1/2 cups.
    COOK potato in butter in a large skillet over medium-high heat 5 minutes, stirring constantly. Add celery, onion, and carrot; cook 5 more minutes, stirring constantly. Add 1/2 cup flour, stirring well; cook 1 minute, stirring constantly. Gradually add reserved 1 1/2 cups broth and half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 3/4 tsp. salt, pepper, and reserved chicken. Set aside.
    COMBINE 3 cups flour and 1 tsp. salt; cut in shrotening with a pastry blender until mixture is crumbly. Combine egg, vinegar, and water, sprinkle evenly over surface. Stir with a fork until dry ingredientsare moistened. Sha e into a ball.
    ROLL two-thirds of pastry to 1/8 inch thckness on a floured surface.
    Fit pastry into a 2 1/2 quart casserole. Spoon chicken mixture into prepared pastry. Roll remaining pastry to 1/8 inch thickness; cut into 3/4 inch strips. Arrange strips in a lattice design over chicken mixture. Seal pastry edges. Combine remaining egg and milk; brush over pastry. Bake at 400 degrees for 30 to 35 minutes or until golden and chicken mixture is hot and bubbly.


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