Hy-Vee Recipes and Ideas

Directions

1. Step1
   For 9-inch double pie crust, combine 2 cups flour and salt in a large bowl. Cut shortening into flour mixture until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time. Toss mixture with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
2. Step2
   Gather pastry into a ball; divide in half. Shape half of pastry into a ball on a lightly floured surface. With rolling pin, roll pastry 2-inches larger than inverted pie plate with rolling pin. Carefully lift pastry from countertop and place into 9-inch pie plate.
3. Step3
   Preheat oven to 425 degrees.
4. Step4
   For filling, melt butter in a large skillet over medium heat. Add onion, carrot, corn, peas, potato and garlic. Sauté for 5 minutes. Add parsley, thyme, sage, salt and pepper. Mix well. Sprinkle with 3 tablespoons flour and mix again.
5. Step5
   Add chicken broth and simmer for 5 minutes or until mixture is thickened.
6. Step6
   Add shredded chicken to mixture and stir well. Pour into pastry-lined pie plate.
7. Step7
   Prepare second pastry ball following previous instructions. Place on top of chicken mixture in pie plate.
8. Step8
   Crimp edges of pastry to seal. Cut slits in top crust to allow steam to vent. Brush with milk to achieve golden crust.
9. Step9
   Bake in 425 degree oven for 15 minutes. Place foil around edges if crust is browning too quickly.
10. Step10
    Reduce heat to 350 degrees and bake for an additional 25 minutes. Remove from oven and let cool for 15 minutes before serving.