"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Pot Pie Recipe

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

Kim Ledbetter
Added: Monday, October 5, 2009


Chicken (boiled with seasonings and water to make 2 C Broth)
2-C Chicken Broth (I sometimes use 2 C)
1-T butter or margarine
1-10 oz Can Cream of Chicken soup
1-Large can Vegall
1-C self-rising flour
1-C milk
1-Stick butter or margarine (melted)
1-2 C shredded cheese (optional)


Boil chicken with about 3-4 C water and seasonings. Cut or shred chicken and line casserole dish with meat. Pour drained vegall over chicken. If you use the cheese, spread your cheese on top of the vegall.

In a pot, mix 2 C broth, 1T butter, and 1 can of cream of chicken soup. Bring to boil. Pour this mixture over vegall and chicken (and cheese).

In a bowl, combine1 C self-rising flour, 1 C milk, and 1 stick melted butter. Mix well. Pour evenly over top of casserole carefully so that it will stay on top of vegall and chicken. DO NOT MIX TOGETHER AFTER YOU POUR CRUST ON TOP!!!

Bake 350 for 30-40 minutes or until crust is slightly brown.




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