INDIVIDUAL CHICKEN POT PIES

INDIVIDUAL CHICKEN POT PIES
Ingredients
•1/4 cup chopped onion
•2 tablespoons chopped green pepper
•1/4 cup butter, cubed
•1/3 cup all-purpose flour
•1 can (14-1/2 ounces) chicken broth
•1 cup milk
•1 cup fresh broccoli florets
•1/2 cup fresh cauliflowerets
•1/2 cup thinly sliced celery
•1/2 cup thinly sliced carrot
•1 cup (4 ounces) shredded Swiss cheese
•2 cups cubed cooked chicken
•
PASTRY:
•1-1/3 cups all-purpose flour
•1/2 teaspoon salt
•1/2 teaspoon paprika
•1/2 cup shortening
•3 to 4 tablespoons cold water
Directions
•In a large saucepan, saute onion and green pepper in butter until onion is tender. Add flour until blended. Stir in the broth, milk, broccoli, cauliflower, celery and carrot. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese. Divide chicken among four ungreased 1-1/2-cup baking dishes. Top with vegetable mixture.
•For pastry, combine the flour, salt and paprika in a bowl; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into four portions; roll out each to 1/8-in. thickness. Place pastry over vegetable mixture. Trim pastry to 1/2 in. beyond edge of dish; flute edges. Cut slits in top. Bake at 350° for 30-40 minutes or until golden brown. Yield: 4 servings.