Herbs (I like parsleybasil, oregano, bay, savory, tarragon), to taste
Veggies (I like a mix of peascarrots, corn, green beans), the amount depends on how much you are making
Pie Dough Pastry (makes 2 pie crusts)
pinch of salt
1/4 - 1/2cupice water.
I sometimes add a little Parmesan cheese and/or herbs to the pastry.
Place chicken, water, herbs and garlic in a pot and cook until the chicken is done.
Debone the chicken and place back into the pot with the broth you made when cooking.
Taste to see if it needs more herbs or garlic.
Add the veggies, and bring to a boil.
To Make the pastry as follows:
Put flour, salt in a bowl and mix. Cut in lard (can use butter in place of this) until it forms pea sized pieces. Add in vinegar. Add ice water by Tablespoon until it just forms a dough. Do Not Over Mix or your dough will be tough. Work with Cold ingredients for a better product. I keep a small bottle of vinegar in the frige for making dough. This is enough for a two crust pie
Take the pie crust, roll out (do not dust off the extra flour,leave it on the dough, as this helps thicken it a little) and cut into 2x2 pieces.
When the pot comes to a boil drop the pie crust pieces into the pot, cover and cook for about 10 mins.