Chicken or Turkey Pot Pie

Chicken or Turkey Pot Pie
by Claudia Soholt

Pastry
3 cups Flour
1 1/2 cups Shortening
1 tsp Salt
1 egg beaten with 1 TBSP vinegar, add water to make 3/4 cup of liquid, Chill in freezer.


Directions for Pastry: Cut shortening into 2 1/2 cups flour and salt until it resembles coarse cornmeal. Add egg mixture, Add remaining 1/2 cup flour. Roll out 1/2 inch thick on floured board. Cut out to the size of casserole dish. Put on cookie sheet and bake at 450 degrees for 10-12 minutes.

Filling
1/2 cup Minced Onion
6 TBSP Margarine or Butter, saute together
1/2 cup Flour
1 tsp salt, combine with butter mixture to make paste
3 cups broth - gradually add to the past and stir over medium heat until thickened.
Add 3 cups cubed meat and 1 10 oz. package of frozen vegetables

Place in casserole dish, cover with cooked pastry. Ready to serve or reheat in oven until ready.