Make the crust : Make the chicken :
2 1 / 4 C . flour 3 / 4 tsp . salt ( more to taste ) 2 / 3 C . butter-flavored shortening ( can use all butter instead ; but crust will not be as flaky ) 1 / 4 C . cold water
Whisk together flour and salt in a medium bowl . Cut shortening into small pieces ; add to flour mix . Sprinkle in cold water slowly , tossing with a fork just until dough comes together . Use more or less water as needed . Form dough into a ball ; wrap in plastic wrap and refrigerate .
3 boneless , skinless chicken breasts 1 / 2 C . chicken broth 4 TB . white wine ( optional ) 1 onion , peeled and quartered 1 TB . poultry seasoning Salt and pepper
Preheat oven to 400 . Place chicken breasts in a baking dish that has a cover . Pour in chicken broth and white wine . Add in onion pieces . Sprinkle chicken with seasoning , salt and pepper . Bake at 400 for approx . 20 minutes or until just done ( don ' t overcook ). Remove chicken from oven ; cool . Dice cooked chicken and set aside . ( Discard broth , wine and onions ).
60 THE CONE - ISSUE # 11 - 2017