3 Cups Cooked Chicken -- cut up
1 Can Mushroom Pieces -- 10 oz drained
2 Cups Carrots -- sliced cooked
2 Cups Potatoes -- cooked cut up
1 Cup Peas -- frozen cooked
1/2 Cup Onions -- chopped cooked
2 Cups Leftover Gravy
2 Chicken Bouillon Cubes
1/4 Teaspoon Onion Powder
1/4 Teaspoon Celery Salt
***PIE CRUST PASTRY***
5 Cups All Purpose Flour
2 Teaspoons Salt
1 Teaspoon Baking Powder
3 Tablespoons Brown Sugar
1 Pound Lard -- room temperature
1 Egg
2 Tablespoons Vinegar
***ADD***
cold water -- to make 1 cupPASTRY FOR TOP:
Measure flour, salt, baking powder and brown sugar into large bowl.
Stir together to distribute all ingredients.
Add lard.
Cut into pieces with knife.
With pastry cutter, cut in lard until whole mixture is crumbly and feels moist.
Break egg into measuring cup. Fork beat well.
Add vinegar.
Pour cold water to measure 1 cup.
Pour slowly over flour mixture stirring with fork to distribute.
With hands, work until it will hold,together
Divide into 4 equal parts.
Each part is sufficient for a 2-crust pie.
Wrap in plastic and store in refrigerator for 1 or 2 weeks.
Store in freezer to have a continuing supply.
CASSEROLE:
Put chicken and mushroom pieces into 3 quart casserole.
Add cooked vegetables.
Be sure to cook vegetables in salted water. Stir lightly.
Heat gravy.
Add bouillon cubes.
Crush and stir to dissolve.
Stir in onion powder and celery salt.
Pour over meat and vegetables lifting with fork here and there to let gravy run through.
Have gravy not too thick.
Roll out pastry to fit circle 1/2 inch larger in diameter than casserole top.
Put over top with pastry fitting up sides a bit.
Cut slits in pastry.
Bake in 400 F oven for 30 minutes or until heated through and light brown.
Serves 6.
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NOTES : There is a delicious meal under that crust.
