Instructions

  1. To make the crust: Combine the flour, buttermilk powder, salt, and baking powder, then mix in the butter and shortening till crumbly, leaving some pea-sized lumps.
  2. Mix the vinegar with 4 tablespoons of the water. Sprinkle onto the dry ingredients, stir, and squeeze the dough together; if it's not totally cohesive, add an additional tablespoon of water (enough to make the dough stick together nicely, without crumbling).
  3. Shape the dough into a flattened rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.
  4. To make the filling: Heat the butter till melted, then stir in the flour. Gradually pour in the stock, whisking constantly. Cook and stir the sauce over medium heat till it comes to a boil, then reduce the heat and simmer for 5 minutes.
  5. Stir in the chicken and salt. Add ground black pepper, additional salt to taste, and the vegetables. Spoon the filling into a 9" x 13" (2- to 3-quart, or similar size) deep casserole dish.
  6. Roll the crust out slightly larger than the dish. Place it on top of the filling; cut several vent holes, and use any scraps of dough to decorate.
  7. Bake the pie in a preheated 375"F oven for 50 to 60 minutes, until the crust is golden brown and the filling is bubbly.

Tips from our Bakers

  • If you use fresh uncooked vegetables rather than frozen, increase the amount of stock to 3 to 3 1/2 cups.
  • This recipe makes a fairly juicy filling. For a thicker filling, reduce the amount of chicken stock; or cook and drain the peas, carrots, and onions before adding them to the filling.
  • To make four individual pies, spoon the filling evenly into four 12-ounce mini pie dishes. Roll the crust out to ¼" thick and cut out four 6" circles. Place each piece on top of the filling; cut several vent holes, and use any scraps of dough to decorate; small heart shapes are lovely. Bake the pies in a preheated 375°F oven for 45 to 50 minutes, until the crust is golden brown and the filling is bubbly.
  • To make a 9" deep-dish pie: Prepare the crust and filling according to the recipe instructions, shaping the crust dough into a flattened disk before wrapping it in plastic and refrigerating. Roll the crust dough out slightly larger than the inside top diameter of the pie pan; spoon the filling into the pan; place the crust on top of the filling, and cut several vent holes. Place the pie on a baking sheet (there may be some drips once the filling begins to bubble), and bake in a preheated 375°F oven for 40 to 50 minutes, until the crust is golden brown. Note: You may have some leftover filling, which makes a wonderful meal in itself, warmed through and served with a slice of crusty bread.

    To bake with a pie bird: Place the bird upright in the center of an empty pie plate. Cut a small cross or hole (big enough to fit the bird) in the center of your rolled-out pie crust circle. Spoon the filling around the bird, then place the pastry circle on top with the hole or cross centered over the bird.

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