New York Style Chicken Pot Pie

• pastry dough
• 3/4 - 1 1/2 cup butter or 3/4-1 1/2 cup margarine
• 2 1/4 cups flour
• 1 pinch salt
• 1/2 teaspoon lard or 1/2 teaspoon vegetable shortening, melted
• 5 -6 tablespoons cold water
• 2 tablespoons buttermilk
• Chicken Meat
• 1/2 - 1 cup butter
• 1 teaspoon bacon bits
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 chicken bouillon cubes
• 1 tablespoon oregano
• 1 tablespoon parsley
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 3 cups buttermilk
• 1/2 teaspoon pepper
• 1 (10 ounce) package frozen vegetables
• 1 1/2 cups chopped celery
• 1/4 cup flour
• 1 teaspoon thyme leaves
• 1 teaspoon sage
• 2 cups cooked chicken or 2 cups turkey, shredded

1. PASTRY:.
2. Crumble salt, flour, and butter.
3. Add water and milk one tablespoon at a time.
4. Stir lightly until dough clings in a ball.
5. This should be enough for 2 pie shells,or what you can do is just let the dough sit and use a 9x13 pan and put dough on top.
6. FILLING:.
7. Saute celery, onions, garlic, oregano, parsley,sage and butter together.
8. Add flour to make a paste.
9. Add buttermilk, Worcestershire Sauce,and bouillon cubes.
10. Cook until thickened.
11. Add vegetables and meat. Stir in bacon bits.
12. If using pie shells, fill pie shells, and cover with remaining dough and back at 375u0b0F for 20-25 minutes.
13. If using a 9x13-inch pan, pour the veggie/meat mixture in the pan, and then cover with a layer of dough.
14. Bake at 375u0b0F for 20-25 minutes.

pastry, butter, flour, salt, lard, cold water, buttermilk, chicken, butter, bacon bits, onion, garlic, chicken bouillon cubes, oregano, parsley, worcestershire sauce, salt, buttermilk, pepper, frozen vegetables, celery, flour, thyme, sage, chicken

Taken from www.food.com/recipe/new-york-style-chicken-pot-pie-355145 (may not work)