Chicken or Turkey Pot Pie

Ingredients:

• Pastry to cover pie (recipe below)
• 1/3 cup diced potatoes
• 1/3 cup carrot slices
• 1/3 cup frozen peas
• 1/4 cup chopped celery
• 1/2 cup boiling water
• 2 TBS. butter
• 1/4 cup flour
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 1/3 cups chicken or turkey broth
• 2/3 cup milk
• 1 1/2 cups chicken or turkey, cooked and diced

Prepare pastry (recipe below); set aside. Boil vegetables in 1/2 cup of water until tender, about 6 minutes. Drain and set aside. In a separate sauce pan over low heat, melt butter; stir in flour, salt and pepper. Add broth and milk slowly, stirring constantly; cook until thickened. Stir in chicken or turkey and vegatables. Pour into pie baking dish.

Top filling with pastry, folding edges of pastry over rim of dishes. Cut slits in top for steam to escape. Bake at 400 degrees for 40 minutes, or until crusts are browned and filling is bubbly. Makes 4 servings.

Pastry for pot pies

• 1 cup flour
• 1/4 tsp. salt
• 2 TBS cold water
• 1/4 cup oil

In a large mixing bowl, combine flour and salt thoroughly. In a small bowl, mix 3 TBS. of the flour mixture with 2 TBS cold water to make a paste. Set aside. Using a fork, add oil to the flour mixture in the large bowl and stir until it is crumbly. Mix in the flour paste and stir to form a ball. Roll the dough between two sheets of wax paper until it is at least 1 inch wider in diameter than the baking dish. Set aside while preparing filling; then proceed as instructed above.

-Utah State Fare Cookbook