chicken pot pie...

*filling*

3-4 boneless, skinless chicken breasts; cooked and diced

6 Tbsp butter

1 small onion, diced

2 med potatoes, peeled & cubed

3 carrots, thinly sliced

1/2 cup flour

1 1/2 cups milk

1/2 -3/4 cup chicken broth

3/4 cup green peas; frozen

2 Tbsp minced fresh parsley

1 tsp salt

1/2 teaspoon freshly ground black pepper

Steam carrots & potatoes until almost fork tender. In a med saucepan cook butter & onions until onions are translucent. Add flour and cook about 1 min. Add milk and chicken broth. Cook over med heat, stirring until thickened. Remove from heat and add chicken,vegetables, parsley, salt & pepper.

*pastry*

3 cups flour

1 1/2 tsp salt

1 tsp baking powder

1/2 cup vegetable shortening

1/4 pound cold butter, diced

1/2 to 2/3 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

salt and pepper

Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter. Pulse 10 times, or until the butter and shortening is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Place filling in desired baking dishes. Paint egg wash around edges of dish(es), so pastry will stick. Roll out pastry on a floured surface and cut pieces that are a little larger than baking dish (allowing it to drape over the sides). Carefully transfer dough to cover filling. Try not to pull or stretch dough, just pick up, or wrap around rolling pin and place down. Brush with egg wash, and sprinkle with salt & pepper (if desired). Cut a few slits in dough to allow steam to escape. Bake at 375 degrees for 20-25 min until golden brown and bubbly.

I usually don't cook such a time consuming meal, but this is one I have wanted to try for a while. I had a little extra time this weekend, so I did what I love to do... cook! THIS WAS FABULOUS!! The filling recipe is adapted from the pot pie recipe that was served in the Marshall Fields restaurant for years. I changed it up a little to fit my tastes. The pastry is a recipe from Barefoot Contessa. I know, it is a lot of work...but if you have the time/desire...give it a try. It seriously is the best I've tasted. And...the family loved it!