Recipes

Here are the recipes I've promised to post

CHICKEN POT PIE
PIE CRUST as taught to me by Ruth Mosley, my mother-in-law
2 c. flour
1 t. salt
1/2 c. shortening
1/4 c. butter (unsalted)

5 1/2 T cold water
1/4 c. flour

Mix flour, salt in bowl. Add shortening and butter and mix with pastry cutter until dough makes pea-sized pieces.
Mix cold water and flour. Add that, slowly, to the flour mix until dough sticks together when pressed woth fork.

FILLING
Poach chicken breasts (a package of three pieces) in microwave until cooked, then shred or dice. I usually have more chicken than needed. I use the rest as dog treats, or in chili. Use your imagination here.

At the same time, melt 3 T butter in sacucepan. Add flour until the butter's all absorbed, about 1/4 c. Add 2 c. milk and cook, stirring, until it thickens.
Add what you like! carrots, celery, peas, corn (I do) potatoes (I don't) until it's all cooked.

Preheat oven to 375
Roll out pie crust. Use about 2/3 and line a souffle-type dish with that. Roll out the rest for the top. Pour in the filling and then add the top crust.
Optional--egg wash on top crust--makes it pretty and a little crustier!
Bake for 15 minutes at 375 then reduce heat to 350 and cook another 30 minutes or so.