| Procedure |
| Cook chicken in boiling
water to cover for 45 minutes or until tender; drain, reserving broth.
Bone chicken; cut meat into bite-size pieces. Set aside. |
| |
| Bring broth to a boil; add
frozen vegetables, and simmer 10 minutes. Drain vegetables, reserving
1 quart broth. Set both aside. |
| |
| Combine 3¾ cups flour and 1¼
teaspoons salt; cut in shortening with pastry blender until mixture
resembles coarse meal. With a fork, stir in enough cold water, 1
tablespoon at a time, to moisten dry ingredients. Shape dough
into a ball; remove two-thirds of the dough. Cover and chill remaining
one-third of dough. |
| |
| Roll two-thirds dough into
a 16- x 12-inch rectangle. Fit into the bottom and on the sides of a
13- x 9- x 2-inch baking dish. Trim edges even with baking dish; set
aside. |
| |
| Melt butter in a large
heavy saucepan over low heat; add ½ cup flour, stirring constantly.
Gradually add chicken broth; cook over medium heat, stirring
constantly, until thickened and bubbly. Stir in 1½ teaspoons salt,
pepper, nutmeg, chicken, and vegetables; pour into pastry-lined dish. |
| |
| Roll remaining pastry into
14- x 10-inch rectangle on a lightly floured surface. Place on top of
pie; fold edges under, and flute. Cut several slits in top to allow
steam to escape. Cut designs from extra pastry and arrange on top
crust, if desired. Brush with 1 tablespoon melted butter. Bake
at 400° for 30 to 35 minutes. |
| |
| Yield: 6 servings. |
| |
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