Chicken Pop Pie

Today I had a very nice lunch! Yesterday we prepared the dough because it has to rest about one hour to develop the right amount of gluten. After making sure that the shortening is soft enough by forcing the flat side trough it. That worked really good so we could be sure that it is soft enough. We sifted the flour and cut the shortening into small cubes so we do not have to handle it too much, and cut it in with a pastry blender. You can also use two knifes or a fork for that. After that we sprinkled one tablespoon water at a time over the mixture and stirred it carefully with a fork until the liquid was absorbed. Make sure not to add to much water, the amount of water can vary because of the humidity! Then we formed the dough into a ball and kneaded it just about five times. Over handling can over develop the gluten so it is important not to handle it too much! Then we let it rest.

On the second day we made the filling of vegetables and chicken. I sauté the chicken in a little oil until it was golden brown. Then I put it aside and did the same with the prepared vegetables. I put them aside too and melted the margarine in the n that is still hot. After that I added the onions and sautéed them until golden brown. Then we added a little bit of flour, chicken broth and milk, and flour again to prevent lumps. As all of the flour, milk and chicken broth was added we let it boil for one minute. After boiling it was time to add the chicken and vegetables. There was just the spicing missing so we added salt, pepper and parsley.
Next to it my partner prepared the dough and I have to say it was perfect.
We did a double crust pie so she cut out two circles, both about one and a half centimeter larger than the pan you use. After placing the dough in the pan and putting in the chicken mixture we just put the second dough on top and attached it to the other one. To prevent breaking of the lid we added vents by puncturing it with a knife.
You are free to make the vents in any pattern you like!
We baked the pie for exactly for twenty five minutes in a 475 F hot oven.
I really liked the combination of the neutral, salty pastry and intense flavoured chicken mixture. The onion adds a kind of sweetness which is really beneficial.
This is a easy recipe to prepare and you can have it for lunch or dinner.