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Chicken Pot Pie and Banana Cream Tarts

(SERVES 4) Creamed Chicken Filling: 2-3 lbs whole chicken 1 block butter 1 cup flour 5 cups chicken broth (from boiled chicken) 1 1/2 cups evaporated milk 1 cup each, onions, celery, peas & carrots salt & pepper Boil chicken in water for 60 minutes. Save chicken broth and set aside. Shred chicken and let cool. In large saucepan, mix flour and butter to form a roux. Stir in chicken broth at medium heat. Add evaporated milk and vegetables. Blend well and add salt and pepper to taste. Mix until smooth. Remove from heat and let cool Crust: 4 1/2 cups flour 3 1/2 cups shortening 1 2/3 cups water 3 Tbs salt 3 Tbs sugar 1 egg Mix ingredients and shape into 11/2 inch wide log. Cut into 8 pieces. Roll each piece evenly until 1/8 inch thick. Line 4 pot pie foil pans 6 inch type) with crust and save remaining 4 pieces for top crust. Fill pans with 11/2 cups of cooled creamed chicken mixture. Cover tops with last 4 crusts. Seal with water and trim edges. Brush with egg wash (whipped egg). Bake at 375OF for 30 minutes or until filling overflows.

(SERVES 6) Crust: 1 1/2 cup pastry flour 1 3/4 cup shortening 3/4 cup water 1 1/2 Tbs salt 1 1/2 Tbs sugar Mix all ingredients and roll into 6 balls (golf ball size). Roll until 1/8 inch thick. Turn 6 tart pans upside down and cover with pieces. Trim edges and bake (upside down) at 375 deg for 20 minutes. Remove crusts from oven and turnover. Put crusts on inside of pans and bake for another 5 minutes. Remove and let cool. Filling: 2 cups milk 1/3 cup sugar 3 1/2 Tbs cornstartch 1/4 cup water 2 large eggs 2 apple banans, sliced pinch of salt whipped cream Boil milk, sugar and salt in medium saucepan. Whisk and lower heat. In a separate bowl, mix cornstarch, water and eggs until blended. Add mixture to saucepan and whick at high heat until thickened. Let cool. Spoon cooled custart into tart pans. Add sliced bananas and cover with another layer of custard. Top with whipped cream. Refrigerate.