Chicken Pot Pie Recipe
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 This recipe for Chicken Pot Pie, by Janet Ast, is from The Ast Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Janet Ast
Added: Friday, January 2, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 10 3/4 oz. can Cheddar cheese soup,
1 10 3/4 oz. can cream of Celery soup,
1/2 cup milk,
1 chicken, skinned, cooked, boned and cubed,
1 medium onion,
1 10 oz. package frozen peas,
3 carrots, sliced, cooked and drained,
3-4 small potatoes, peeled, chopped, cooked and drained,
Salt and pepper to taste,
1 Pastry for top and bottom
Butter to dot pastry
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Directions: |
Directions:In a large saucepan, heat soups and milk. Stir in chicken, onion, peas, carrots, potatoes and salt & pepper. Cook until mixture boils. Remove from heat. Preheat oven to 350º. Pour into a pastry lined 13 x 9 x2 inch pan. Cut pastry for top into strips. Lay over pie filling in a lattice style. Dot with butter. Bake for 45 minutes until golden brown. |
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Personal
Notes: |
Personal
Notes: Pastry:
3 cups all purpose flour,
1 tsp. salt,
1/4 tsp. baking powder,
3/4 cup Crisco shortening,
Ice water,
Sift together flour, salt and baking powder. Cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle 1-2 Tbl. if ice water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into 2 balls. Flatten each on a lightly floured surface by pressing with edge of hand three times across in both directions. With a floured rolling pin, roll out on floured surface. Roll from center to edge until 1/8 inch thick.
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