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Chicken Pot PIe Recipe

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

Contributor:  
Contributor:  
Joan Bormann Schuller
Added: Wednesday, January 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
2 10 3/4 oz. Cans cream of chicken soup
1 16 oz. Pkg. Frozen mixed vegetables
2 c. cooked, diced chicken
1/2 c. milk
1/2 tsp. black pepper
2 9 crusts.

Crust:
3 c. flour
1 c. lard
1 tsp. salt
1 egg
1 T vinegar
5-6 T water

Directions:
Directions:
Filling: Combine the first five ingredients. Spoon into prepared pie crust. Cover with top crust, crimp edges to seal. Slit top crust and brush with egg white. Bake at 375 degrees for 40 minutes. Cool 10 minutes before serving.

Crust:
Cut in flour and lard thoroughly until it resembles small peas. Beat egg, add vinegar, salt and water together; gradually sprinkle over flour and lard mixture, mixing with a fork. Mix until dough is workable. Divide dough into three equal parts.

Makes three single crusts.

Personal Notes:
Personal Notes:
A Bakery class best seller. It's all in the crust! And of course the crust is also great for dessert pies as well.

 

 

 

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