"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Easy/Hard Chicken Pot Pie Recipe

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This recipe for Easy/Hard Chicken Pot Pie, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheralyn Milton
Added: Sunday, June 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Pie crusts, prepackaged or homemade
1 can Cream of Onion soup/ Cream sauce
1 can carrots/ 1 lg skinned, sliced carrot
1 can Chicken/ 2 boneless, cooked & chopped thighs
1 can New Potatoes/ 5 rinsed, skinned cubed New Potatoes
Spices

Directions:
Directions:
Prepare pie crusts and place one in pie tin. Put tin and top crust aside.
If not using canned: Prepare chicken, vegetables & sauce*.
Mix chicken, vegetables & sauce in a bowl and add spices to taste.
Pour into tin and add top crust. Cut 3 slivers into the top crust and bake in 350 oven for 30 minutes or till top crust has a golden color.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40-90 minutes
Personal Notes:
Personal Notes:
*Any creamed sauce can be used or you can make your own. You may use either canned or sealed bagged chicken.
This recipe can easily be a fast and ready to go meal or can be completely homemade.
Either easy or hard recipe can be prepared in advance, covered and stored in the refrigerator.

 

 

 

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