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Chicken Pot Pie Recipe

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

Janet Ast
Added: Friday, January 2, 2009


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

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 350. 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.

Personal Notes:
Personal Notes:
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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