Chicken Pot Pie
Ingredients
Chicken Pot Pie
Cheddar Pastry
Instructions
Chicken Pot Pie
  1. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat until mixture is thickened and bubbly, stirring constantly. Stir in salt and pepper. Stir in chicken and next 3 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
  2. Roll out pastry to 1/8-inch thickness on a lightly floured surface. Cut into 3/4-inch-wide strips, using a fluted pastry wheel. Arrange strips lattice-fashion across top of pot pie. Combine egg and water; lightly brush over pastry. Bake pot pie at 400 degrees F for 35 to 40 minutes or until golden.
Cheddar Pastry
  1. Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Stir in cheese. Sprinkle ice water, 1 tablespoon at a time, evenly over surface; stir with fork until dry ingredients are moistened. Shape into a ball; chill.