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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Smith
Added: Friday, October 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 to 3 chicken breasts, boiled, deboned, and chopped
2 eggs, hard boiled and chopped
1/2 can LeSeur Tiny English Peas
1 c. carrots, chopped and boiled
1 - 15 oz. can Cream of Chicken Soup (I use 1/2 to 2/3 of it)
1/2 c. milk
1/4 tsp. pepper
2 tbsp. margarine, sliced in pats
2 refrigerated pie crusts (in canned biscuit section)

Directions:
Directions:
Mix all ingredients except margarine and place in unbaked pie shell. (If it seems too dry, you may add additional small amount of milk.) Place pats of margarine on top, then cover with second pie shell. Trim and seal edges and cut several slits in top. Bake at 350 for one hour. Cover edge with foil during last 15 minutes of baking time to prevent overbrowning of edges.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour 30 minutes
Personal Notes:
Personal Notes:
This is a slightly adapted version of my neighbor Terri Pigford's recipe. I often prepare this if a funeral or wedding is in the making. David will have to expound on my reasoning for this; all I know is, it has always been welcomed on both occasions.

 

 

 

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