Yield: 8 Servings
|1 pounds||Chicken boneless; cubed|
|3 mediums||Potato; chopped|
|1 medium||Onion; chopped|
|2 mediums||Carrot; chopped|
|¼ teaspoon||Pepper, black|
|1 \N||Egg; beaten|
|½ cup||;Water, cold, plus 2 ts|
|\N \N||adapted from:|
|\N \N||---Ethel Evans|
|\N \N||St. Petersburg, FL|
|\N \N||Southern Living magazine|
Combine chicken, potatoes, onion, carrots, ¼ cup water, salt, and pepper. Divide pastry into eight equal portions; roll out each portion into a 6-½" circle. Spoon ½ cup meat mixture on the center of each circle. Beat together egg and water; brush edges of circles with beaten egg, making a ¾" border. Gently lift sides of circle to meet top. Using fingers, firmly press edges together; flute edges. Combine 3 cups flour and salt in a bowl; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water (1 T. at a time) evenly over surface; stir with a fork until all dry ingredients are moistened.
Place pies on ungreased baking sheets; bake at 350 F. for 1 hour or until lightly browned.