posted by Schmitty 07-28-99 3:36 PM
Chicken a la Cheese Pie
1 cup all purposed flour
½ teaspoon salt
1/3 cup Crisco
2 tablespoons water
Preheat oven to 425 degrees.
Sift flour and salt into mixing bowl.
Cut in the Crisco until particles are the size of small peas.
Beat the egg and combine 1-tablespoon of the egg with 2 tablespoons water.
Reserve remaining egg for Filling.
Sprinkle combined egg and water over flour mixture while tossing and stirring lightly with fork.
Add liquid to driest particles pushing lumps to side until dough is just moist enough to hold together.
Add few extra drops of water if necessary.
Form into ball and flatten to about ½ inch thickness.
Roll on floured surface to a circle 1-½ inches larger than inverted 9-inch pie pan.
Fit loosely into pan.
Fold edges to form standing rim; flute.
Prick generously with fork.
Bake in hot oven 425 degrees for 8 minutes or till lightly brown.
½ cup chopped onion
2 tablespoons chopped green pepper
¼ cup butter
2 tablespoons flour
½ cup chicken broth
3 cups diced cooked chicken
¾ cup cooked carrots (diced or sticks)
8 slices American cheese
Reduce oven heat to 400 degrees.
Sauté onion & green pepper in butter in large skillet till tender.
Stir in flour & chicken broth and cook till thickened.
Add the chicken, carrots and reserved egg.
Turn into partially baked pie shell.
Top with 8 sliced American Cheese.
Bake in 400-degree oven for 20 to 25 minutes or till cheese melts and turns light golden brown.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line