6 tbs cooking oil
1 1/4 c potatoes (cut into cubes)
1 1/4 c carrots (cut into cubes)
1 c onion (chopped finely)
1 lb chicken (cut into bite size)
1 Caldereta mix (dissolved in water)
1/4 c water
1 1/2 c mushrooms (quartered)
1/2 c cheese (grated)
1 c all purpose cream
2 3/4 c all purpose flour (sifted)
1/4 tsp salt
15 tbs shortening
8 tbsp ice cold water
Sift flour and salt into a bowl. With two knives or a pasty blender, cut half of the shortening into the flou mixture until its covered with flour. Cut the remaining shortening until the dough is sandy. Sprinkle about 4 tbs of the water into the dough and gently blend it in. Little by little, add as much of the remaining water as necessary. Gather the dough into a ball and roll out to the shape of the oven proof baking dish.
Note: You can also buy the ready pie crust
In a pan, heat 4 tbs oil. Fry potatoes and carrots. In a nother pan, saute onion in the remaining oil. Add the chicken and stir until the edges turn brown. Add caldereta mix and cook until the chicken is tender. Add potatoes, carrots, mushrooms and cheese. Simmer until cheese is melted. Turn off the heat and stir in cream.
Pour chicken mixture into a baking pan lined with the pie crust and cover it another pie crust. Make about three (3) slits on the top and bake at 350 degrees for 15 minutes or until the crust is golden brown.