"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Cindy Newton
Added: Sunday, October 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pie crusts (I use Pillsbury refrigerated pie crusts)
2 1/2 - 3 c. cooked chicken (I use one large and one small can of canned white-meat chicken)
8 oz. frozen mixed vegetables
1-2 c. frozen cubed hash browns
1 can cream of chicken soup
3/4 c. chicken broth

Directions:
Directions:
Preheat oven to 375. Place pie crust in bottom of pie pan and pierce with a fork. Layer chicken, vegetables and potatoes on top of crust. Mix soup and broth and pour over potatoes. Add top crust. Seal edges and make 2-4 slashes in top of crust. Bake 50-60 minutes or until evenly browned on top.

Can be frozen. If frozen, add 15-20 minutes to baking time.

Personal Notes:
Personal Notes:
A co-worker, Angie Boehme, gave me this recipe many years ago. It's easy to keep the ingredients on hand, and quick to make to take to a new mom, or someone needing a meal.

 

 

 

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