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For The Crust:
- 2-1/4 cups flour, half wheat and
half white is good
- 1 teaspoon salt
- 2/3 cup shortening
- about 1/2 cup of tap water
For The Filling:
- 4 cups cooked chopped chicken
- 1 pound frozen mixed vegetables, or
2 - 15 oz cans, well drained
For The Gravy:
- 1/4 cup margarine
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup unbleached flour
- 4 cups chicken bouillon (from
bouillon cubes is fine)
- 1/2 teaspoon pepper
- 1/2 teaspoon poultry seasoning
Prepare the crust first. In a large bowl
combine the flour and salt. Add the
shortening, and mash it into the flour until
it is crumbly. Add the water and stir to
combine. Gather the particles up into a ball
of dough. Roll the dough out between sheets
of waxed paper, to make a large rectangle.
Set aside.
Oil a 9 by 13-inch pan. In it arrange the
chopped chicken and the mixed vegetables.
Set this aside.
In a large saucepan melt the margarine. Add
the onion and celery, and sauté it all
around until the onion is tender and
fragrant. Sprinkle the flour over top of the
vegetables and stir it up nicely. Pour on
the bouillon. Stir everything around to
dissolve the flour in the bouillon. Add the
pepper and poultry seasoning. Bring the
gravy to a boil while you stir it
frequently. Boil for a few minutes to blend
the flavors.
Pour the hot gravy overtop of the chicken
and vegetables in the pan. Stir it up a
little, to get everything evenly moistened.
Arrange the dough on top of the chicken and
vegetables. It doesn't have to touch the
sides of the pan. If it is too large, then
tuck under the edges a little, to
accommodate the pan. If it is too small,
don't worry, just put it on top anyway.
Using a sharp knife, score the dough into 8
or 12 servings. Poke each serving with a
fork in the center. This makes it pretty and
easy to serve.
Bake at 450° for 30 minutes. Serve hot with
fruit gelatin and cucumbers. Makes 8 or 12
servings.
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