"The belly rules the mind."--Spanish Proverb

Chicken Pie Recipe

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Chicken Pie image
"Mr. Frank" & Katie Miller Hollenshead's house "on the hill' in Ruple

 

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

Contributor:  
Contributor:  
Mary Kate Wagner
Added: Tuesday, June 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pie Filling
2 cans Cream of Mushroom soup
1 stick oleo
1 c. milk
1 can "VEG-ALL"
4 chicken breasts, boiled & deboned

Pie Crusts
3 c. sifted flour
2 tsp. salt
1 c. CRISCO shortening
6 - 10 T. water

Directions:
Directions:
In a saucepan, combine ingredients for pie filling & simmer. To make pie crusts, sift flour & salt together. Cut in shortening & add water. Mix well roll into 2 crusts. Place 1 crust into Pyrex baking dish or pie pan & prick generously with a fork. Bake in hot oven for 8-10 min. Start at 425 then lower to 350. Pour filling into baked pie crust & cover with remaining pie crust. Seal the edges & vent. Bake @ 425 until crust browns.

Personal Notes:
Personal Notes:
Mary Kate is the daughter of the late N. L. "Bubba" & Mildred "Pee Wee" (Hollenshead) Wagner, & the granddaughter of the late T. F. & Katie (Miller) Hollenshead.

 

 

 

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