INGREDIENTS:
4 cups of Flour (Try Better Batter or Rice Flour for gluten free cooking.)
2 tbsp Baking Powder
1 tbsp salt
1 cup of Water
4 Eggs, beaten
1 1/2 Margarine
10-12 Chicken Breast Tenders, chopped up and cooked
2 Small cans of Campbell's Cream of Chicken soup
1 Small can of mixed vegetables
Poultry Seasoning
Pepper
DIRECTIONS:
Preheat the oven to 400 degrees.Chop and cook chicken breast seasoning them with poultry seasoning, salt and pepper in a fry pan (add a little water so they won't stick). When the chicken has cooled to room temperature, drain the vegetables and add them with the chicken in a large mixing bowl. Then add the cream of chicken soup with the vegetables and chopped cooked chicken. Mix everyone together and set aside.
Dough:
In a large mixing bowl, add 4 cups of flour, 2 tablespoons of baking powder and 1 tablespoon of salt together. Mix the dry ingredients well. Then in a 2 cup mixing cup, add the 4 eggs, 1 1/2 sticks of margarine, and 1 cup of water and mix well. Pour the liquid mixture into the dry contents and mix well until it becomes dough. Occasionally, add flour until it isn't as sticky. Take the dough out of the bowl and knead, occasionally adding flour to keep it from sticking. Using a rolling pin, roll out the dough still leaving it thick, then use a regular glass to cut out circular sections for the shells. Continue to cut the dough until all of it is sectioned off. You should have 8 to 15 pieces dependent upon how large the glass is.
CHICKEN POT PASTIES
Preparing the pasties:
Sprinkle the area you will be rolling the pastie shell out on. Take the circular dough piece and roll it out, but not too thin. Take a tablespoon and spoon out the chicken filling onto the rolled out dough and fold the dough around it. Try to stuff as much of the filling as you can, but leave room to fold the dough around it. Place the pastie on a large cookie sheet with the folded side face down on the cookie sheet. Do as many as will fit the cookie sheet, then put in the oven. Let them cook for 15 to 20 minutes or until lightly browned. (Note do not wait for a golden brown, because sometimes the filling will bust out of the shell.) Take the first batch out and let cool on a serving dish. Prepare the second batch and repeat the baking process. Serve with a dinner salad. This should make 8 to 15 pasties dependent on how large the pastie shells. You can also freeze them.
IN THE KITCHEN WITH TONI AND FRIENDS