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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from What's Cookin' at the County?, 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:  
1 10 oz can Valley Fresh Premium chunk white chicken, drained
1 15 oz package refrigerated pie-crusts
3 tbsp butter or margarine
½ c diced peeled potatoes
¼ c chopped onions
¼ c sliced celery
½ c frozen peas and carrots
1 10 ¾ oz can condensed cream of chicken soup
1/8 tsp ground white pepper
¼ tsp each ground sage and rosemary, crushed
Directions:
Directions:
Bring pie crusts to room temperature, per box instructions. Melt butter in large saucepan. Add all vegetables and sauté 5 minutes. Combine soup, herbs, spices, and chicken and stir into vegetable mixture. Unfold one pie crust and fit into pie plate. Fill with mixture and cover with second pie-crust. Trim crust if necessary and press edges with fork. Bake 10 minutes at 400 then reduce heat to 350 for an additional 40 minutes.

 

 

 

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