Chicken Pot Pie Recipe
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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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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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