Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------FILLING-------------------------------
1 lb Chicken boneless; cubed
3 md Potato; chopped
1 md Onion; chopped
2 md Carrot; chopped
1/4 c ;Water
3/4 ts Salt
1/4 ts Pepper, black
Pastry
1 Egg; beaten
1 ts ;Water

---------------------------PASTRY--------------------------------
3 c Flour
1 1/2 ts Salt
1 c Shortening
1/2 c ;Water, cold, plus 2 ts

Combine chicken, potatoes, onion, carrots, 1/4 cup water, salt, and
pepper. Divide pastry into eight equal portions; roll out each
portion into a 6-1/2" circle. Spoon 1/2 cup meat mixture on the
center of each circle. Beat together egg and water; brush edges of
circles with beaten egg, making a 3/4" 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.

adapted from:
---Ethel Evans
St. Petersburg, FL
Southern Living magazine

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