Mrs. Garrett's Chicken Pies

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 1/4 cup vegetable oil
• 1/2 cup flour
• 1 large yellow onion, peeled and finely chopped
• 2 (3 lb) chicken, each cut into 8 pieces
• 3 stalks celery, finely chopped
• 1 green bell pepper, cored, seeded and finely chopped
• 2 (4 ounce) cans button mushrooms, drained
• 2 scallions, trimmed and chopped
• 1/2 cup chopped fresh parsley leaves
• 1 teaspoon cayenne
• salt & freshly ground black pepper
• 9 cups sifted flour
• 1 tablespoon salt
• 1 3/4 cups vegetable shortening
• 3 eggs, lightly beaten, for egg wash

Recipe

• 1 for filling, mix together oil and flour in a large heavy pot over medium heat and stir constantly until browned to make a roux.
• 2 add onions and cook until golden, about 20 minutes.
• 3 add chicken and brown on all sides, then add celery, green peppers, and water to cover.
• 4 bring to boil, reduce heat to low, cover, and simmer for 1 hour.
• 5 remove chicken from pot and set aside to cool.
• 6 add mushrooms, scallions, parsley, and cayenne to the vegetables in the pot, season to taste with salt and pepper.
• 7 simmer uncovered, for 30 minutes.
• 8 meanwhile, pick meat from the chicken, shred, and return to pot.
• 9 when vegetables are cooked, remove pot from heat and set aside to cool.
• 10 for the pastry, combine 8 cups flour, salt, and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal.
• 11 mix in 3 cups water, 1/2 cup at a time, until dough forms.
• 12 roll out dough on a floured surface into a large rectangle.
• 13 spread with 1/2 cup shortening and sprinkle with 2 tbs flour.
• 14 fold dough onto itself in 3 layers, like a letter.
• 15 spread with remaining 1/4 cup shortening, sprinkle with flour, and fold into a square.
• 16 wrap in plastic wrap and chill overnight.
• 17 preheat oven to 375*f.
• 18 roll out dough on a floured surface and cut into ten 7 inch circles.
• 19 fill circles with chicken mixture.
• 20 brush edges with egg wash, then fold over to form plump turnovers.
• 21 use a fork to seal edges.
• 22 place on baking sheet and brush with egg wash.
• 23 bake until golden, about 30 minutes.