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CHICKEN POT PIE Recipe

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This recipe for CHICKEN POT PIE, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
GRANDMA ORNDORFF
Added: Thursday, January 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c diced cooked chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 chopped onion
1 c chicken broth
2 c diced potatoes*
3 diced carrots*
1 c peas*
2 pie crusts

Directions:
Directions:
Preheat oven to 400. In a large bowl combine the chicken, cream of mushroom soup, cream of chicken soup, onion, broth, potatoes, carrots and peas. Mix well and season with salt and pepper to taste. Pour mixture into one or two 1-quart baking dishes. Top with pie crusts - OR - melt 1/4 cup margarine in a small saucepan over low heat. Remove from heat, stir in 1/4 cup flour and whisk. Pour in 1/2 cup milk and mix well, then pour mixture evenly over the chicken mixture. (This makes a thin batter that will form a crust.)
Bake, uncovered, in the preheated oven for about 1 hour. Remove from oven and let cool about 5 to 10 minutes before serving.
*use your favorite vegetables - if you use frozen, thaw them first!

Personal Notes:
Personal Notes:


 

 

 

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