CHICKEN PIE

Ingredients :

Crust:

5 ½ oz (150 g) shortening

1 teaspoon salt

1/8 cup cold water

2 cups flour

Filling:

2 cups chicken, cooked and shredded

9 oz (250 g) mild cheese (one that melts easily)

3 eggs, slightly beaten

2 cups chicken stock

8 tablespoons flour

3 tablespoons butter

Salt

Pepper

Nutmeg

Preparation:

Crust:
Process all ingredients until well mixed. Add water and continue processing until a dough is formed. If processor is not available, use a pastry cutter. Avoid handling dough with hands.

Place dough on a floured working surface and roll out with a rolling pin, to the size of a tart pan 10 inches (20 cm). Transfer dough to pan and press with fingers. Set apart.

Filling:
Melt butter in a medium size pan. Add flour stirring constantly. Remove from fire and start adding chicken stock while stirring. Return to fire and continue stirring until thickened. Lower fire and add cheese in small pieces. Once cheese melts add chicken, salt, pepper and nutmeg.

Remove from fire and allow to cool a few minutes. Add eggs, slightly beaten, and mix. Fill crust with mixture. Bake in preheated moderate oven at 350° F (175° C) for 45 minutes.

Serve.

6 to 8 servings

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