Home-Style Pot Pie

Ingredients

• 0.8 cup carrots diced
• 1 cup celery chopped
• 3 cups chicken breast diced cooked
• 1.3 cups chicken broth ready-to-serve canned
• 2 tablespoons cornstarch 
• 10.8 ounce cream of chicken soup canned
• 2  eggs divided lightly beaten
• 3 cups flour all-purpose
• 1 cup mushrooms fresh sliced
• 2 tablespoons butter melted
• 0.5 cup onion chopped
• 0.8 cup peas frozen english thawed
• 0.8 cup potatoes diced frozen thawed
• 1 teaspoon salt 
• 3 ounces cheddar cheese shredded
• 0.5 cup cup heavy whipping cream sour
• 1 cup vegetable shortening 
• 0.3 cup water cold
• 2 tablespoons water 
• 1 tablespoon vinegar white
• 1 tablespoon milk whole

Equipment

• frying pan
• oven

Directions

1. Combine flour and salt; cut in shortening.
2. Combine 1 egg, cold water, and vinegar; sprinkle over surface, stirring until dry ingredients are moistened. Shape into a ball; chill.
3. Saute onion in margarine in a skillet 5 minutes. Stir in chicken and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
4. Combine cornstarch and 2 tablespoons water; add to chicken mixture. Cook, stirring constantly, until mixture boils.
5. Remove from heat; stir in soup, sour cream, and cheese.
6. Roll half of pastry to 1/8-inch thickness. Fit into a deep 2-quart casserole. Spoon chicken mixture into casserole.
7. Roll remaining pastry; place over chicken mixture. Trim, seal, and flute edges.
8. Cut slits in pastry.
9. Combine 1 egg and milk; brush over pastry.
10. Bake at 400 for 30 minutes.