Chicken Pie

Chicken

INGREDIENTS

Crust:
2 sticks of margarine, cut in squares
2-1/2 cups flour
3/4 cup ice water
1 teaspoon salt

Filling:
1 chicken
2 onions, diced and sautéed
1 tablespoon margarine
1 tablespoon flour
1 teaspoon curry
Salt and pepper to taste
1 or 2 cubed potatoes
Frozen bag of mixed vegetables – corn, carrots, lima beans, peas

DIRECTIONS

Crust:
1. Put flour in food processor. Add margarine, water and salt. Run machine and slowly add water. You might not need all water. Process just until coarse meal.

2. Press into Saran Wrap and refrigerate.

Filling:
3. Roast a chicken, cover on. De-bone and shred the chicken. Save chicken juices.

4. Make a ruex with 2 onions and sauté until golden brown in 1 tablespoon margarine. Stir in one tablespoon flour until it becomes paste, being careful not to burn it. Slowly add chicken juices.

5. Stir in frozen bag of mixed vegetables and add potato. Add curry, salt and pepper. It should be juicy and thick, so if it needs water, add some. Let simmer, adding shredded chicken pieces. 1/2 hour on top of stove, total.

6. Roll out the dough in between two wax papers.

7. Add curry mixture into a Pyrex. Place dough above mixture and prick holes in the top of dough. Make a little flower with left over dough.

8. Bake in oven, preheated to 375° for one hour until crust is golden brown and solid.

Tip: Cook on middle rack so that juices don’t dry out. Variation Substitute ready-made crust.