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Pie crust (see below)

12 Small white onions

3 tbs butter

4 tablespoons flour

2 cups chicken stock

4-5 cups cooked chicken cubed

2 carrots cut thin

2 celery rubs cut thin

1 cup frozen peas


Pre-heat the oven to 450 degrees.


In an oven proof dish, add the chicken and the peas.

In a small saucepan add the onion and cup stock and cook at a simmer for 10 minutes and add the onions to the dish.

In a skillet melt 2 tablespoon butter over low heat, add the carrots and celery, continuing to cook until softened and to the dish.

Bring the chicken stock to a boil. 

In a small saucepan melt the butter until it foams, blend in the flour and cook under low heat for 3 minutes stirring constantly with a wooden spoon

Off heat add half of the boiling stock and stir until thickened.  Add balance of stock and continue to stir reaching down to the bottom of the pot. 

Bring to a boil, lower heat to a simmer and continue cooking stirring until mixture thickens, about 5 minutes. Pour over the chicken and vegetables


Roll out the pastry and fit over the baking dish with about 1 inch overlap. Roll up the edges and crimp with a fork to make it adhere to the top of the dish.


Make a vent in the center and place in the oven, Bake for 15 minutes, reduce heat to 350 degrees and continue to back until the crust is browned about 30 minutes.

Serve immediately


pie crust

9 or 10 inch pie



11/2 cups flour

tbs salt

Pinch sugar

5 tbs cold butter cubed

3 tbs shortening

cup ice cold water



In a food processor add the dry ingredients and pulse to blend.  Add the butter, pulse 5 to 6 times.  Add the shortening and the water pulsing 3 to 4 times.  Turn onto a floured board and kneed into a ball.  With the palm of your hand smear the dough across the board.  Form into a disk, wrap in wax paper or plastic wrap  and chill at least 1 hour.


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