One of the last recipe's that I wanted to share from the gorgeous and chic tea room is the "chicken pot pie" recipe. It has the same base ingredients as the chicken velvet soup so it is a delicious meal also. The pastry crust on top is divine!
Chicken Pot Pie
1 cup & 4 tablespoons of all purpose flour
1/4 teaspoon of salt
1/4 teaspoon of sugar
8 tablespoons of margarine, divided
2 tablespoons of ice water
1 tablespoon powered chicken base
1-1/2 cups of boiling water
2 cups cooked and boned chicken, cut in 1 inch chunks
Dough: Combine 1 cup flour, salt and sugar; cut in 4 tablespoons of chilled margarine and add just enough ice water to make dough come together. Wrap dough in waxed paper; refrigerate for at least a half-hour. Roll out half of dough to about 1/4 inch thickness and the size of a casserole dish. Line dish and sides with dough; bringing dough up to edges. Roll out remaining dough to size to cover dish; reserve.
Filing: Melt remaining margarine in saucepan, add 4 tablespoons flour and cook, stirring for 2 or 3 minutes. Blend chicken base, add water all at once and mix well. Bring mixture to a simmer, add chicken and, when heated through, pour into dough-lined casserole. Top with reserved dough; press edges to seal. Prick top in several places to allow steam to escape. Bake 400 degrees for 20 minutes, or until dough is lightly browned.
photo via AHFE