Chicken Pastel (Chicken Pie)

Ingredients:

• 2-pound chicken, cut into serving pieces
• 1 cup margarine
• 1 pepperoni, sliced into pieces 1/8-inch thick
• 1 diced carrot
• 3/4 cup green olives
• salt and pepper to taste
• 1 teaspoon salt
• 3 tablespoons soy sauce
• 1/4 cup finely minced onion
• 2 cups chicken broth
• 1-1/2 cups diced potatoes
• 1/2 cup sweet peas
• 1 beaten egg
• 1/2 cup vegetable or corn oil
• juice of 1 lemon
• 1 cup mushrooms, sliced in half
• 1 tablespoon white wine
• 1 14-ounce can Vienna sausage, srrained and diced
• 1/4 cup grated Parmesan cheese
• PASTRY CRUTS: 2 cups flour
• 1/4 cup cold water

Procedure:

• Marinate chicken in soy sauce and lemon for about 1 hour.
• Heat margarine in a large skillet. Brown chicken pieces.
• Remove the chicken and set aside.
• In the same skillet, saute onion, mushrooms and pepperoni.
• Add the chicken, broth and wine.
• Simmer over low heat until chicken is tender.
• Add carrots, potatoes, Vienna sausage, olives, sweet peas and grated cheese.
• Cook for 10 minutes longer.
• Season with salt and pepper.
• Transfer the whole mixture to a greased pie plate; reserve whatever is left over to eat separately.
• PASTRY CRUST: Preheat oven to 450 F. Combine flour and salt in a bowl.
• Make a well in the center and add the oil and cold water.
• Stir and mix lightly into a ball.
• On a flat surface, roll out the pastry and shape it.
• Cover the mixture in the pie plate with it, pressing the edges to seal the top.
• Prick the pastry with a fork to let off steam.
• Brush the outside of the pastry with a beaten egg and bake for 15 minutes or until golden brown. Serve hot.

Via: RecipeHound