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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from The Phillips Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 9 inch pie crust (deep dish) thawed (Mrs. Wrights)
2 Pillsbury refrigerated crusts
2 cans condensed cream of potato soup
1 15 oz can Veg-All mixed vegetables drained
1 15 oz can peas/carrots drained
1 ½ Cups cooked, diced chicken (rotisserie chicken, or canned)
½ cup of milk
¼ tsp black pepper
1 whole egg slightly beaten
Directions:
Directions:
DIRECTIONS
Combine the soup, vegetables, diced cooked chicken, milk, and pepper. Spoon into thawed pie crusts. Cover with top pie crusts. Crimp edges to seal. The cut-off pie crusts from the upper crust can be used to decorate the top. Slit top crust and brush with egg if desired. Bake one pie and freeze the other. Bake on a cookie sheet at 350 for 1 hour. Cover edges of pie with foil for the first 30 minutes. Cool ten minutes.

Can add ¾ to 1 cup of thinly sliced celery. Some onion can also be added to taste, or add 4oz. Can Mushrooms drained.

To thaw frozen pie, remove from freezer the night before and place in the refrigerator for the next days lunch or supper.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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