Ingredients
CHICKEN:
3 lbs.uncooked chicken breast tenderloins
2 tablespoons chicken bouillon granules
1 teaspoon Teasoning or poultry seasoning
1/4 teaspoon pepper
1/2 teaspoon Lawry’s seasoning salt
FILLING:
1 stick salted butter
1 pound sliced fresh mushrooms
1 1/2 cups white wine
1 1/2 cups chicken broth
1 cup sliced celery
8 oz. Petite peas, frozen
16 oz. Crinkle cut sliced frozen carrots
4 oz. Jar capers, drained
1 tablespoon chicken bouillon granules
1/2 teaspoon pepper
1/2 teaspoon Teasoning or poultry seasoning
1 can (10 3’4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of celery soup
1/2 cup all-purpose’s flour
3/4 cup whole milk
5 1/2 cups cooked cubed chicken–from above chicken tenders directions
Additional stick of salted butter thinly sliced salted butter, amount as desired
cooking spray
YIELDING— 3 quarts filling
CRUST:
4 cups all-purpose
1 cup butter flavored Crisco shortening, chilled
1 cup salted butter 1 tablespoon chicken bouillon granules dissolved in 2 tablespoons boiling chicken broth, then chilled 2’/3 cup white wine + additional as directed
1 egg beaten with1 teaspoon whole milk
Directions
CHICKEN:
Combine seasonings of chicken and place chicken tenders in large baking pan, single layer. Sprinkle seasonings on chicken, cover with foil and bake in preheated 350 degree oven for 40 to 45 minutes, until juices are clear. Remove from oven and lets rest covered for 20 minutes; drain and refrigerate.
FILLING:
In large electric skillet, melt butter, add the mushrooms and sauté for 2-3 minutes. Turn the skillet to 350 degrees and add the wine and cook for 3-4 minutes. Add the broth and granules. Add all the vegetables and bring to simmer for 8-1o minutes. Stir in the soups. Cut chilled chicken into bite-sized chunks and add to vegetables; add capers. Mix the flour and milk to make a smooth sauce. Add some hot mixture to the flour sauce and then stir into the hot skillet. Simmer, stirring occasionally just long enough to thicken. Remove to place in large 4 quart dish to cool in the refrigerator before making pies. Yield 3 full quarts.
CRUST:
Measure the flour into a large bowl. Slice the butter and the shortening into flour and use a pastry blender to cut the fats into the flour until coarse pea-sized texture. Pour the chilled seasoned broth’s to a 1 cup liquid measuring cup, and fill to 3/4 cup with white wine. Gradually add liquid to flour mixture until moistened and particles stick together. Form 3 balls and place in plastic bags and store in refrigerator.
ASSEMBLY:
Choose desired ceramic pie or casserole dishes accordingly desired pie sizes, Spray pans with cooking spray. Divide filling and fill dishes as desired, using the 3 quarts chilled filling. Place thin slices of butter scattered the filling. On lightly floured board, roll out dough to desired size for each pie or cut into lattice strips. For lattice, lay strips over pie,going one directions and then cross strips over and weave lattice. Put a strip around pie edge. If choosing flat rolled crust, cut in steam vents.. Cut decorative shapes as desired to trim. Brush crust top with egg/milk mixture.
BAKE in pre-heated 375 degree oven for 50 to 60 minutes until filling is bubbly and crust golden brown. Serve hot. (Pies freeze well before baking and allowed to defrost covered for 12-24 hours in refrigerator before baking.)