"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Schuller
Added: Monday, April 27, 2009


Filling Ingredients:
2 10 3/4 oz. Cans cream of chicken soup
1 16 oz. Pkg. Frozen mixed vegetables
2 c. cooked, diced chicken
1/2 c. milk
1/2 tsp. black pepper
2 9 crusts.

Crust Ingredients:
3 c. flour
1 c. lard
1 tsp. salt
1 egg
1 T vinegar
5-6 T water

Filling Directions:
Combine the first five ingredients. Spoon into prepared pie crust. Cover with top crust, crimp edges to seal. Slit top crust and brush with egg white. Bake at 375 degrees for 40 minutes. Cool 10 minutes before serving.

Crust Directions:
Cut in flour and lard thoroughly until it resembles small peas. Beat egg, add vinegar, salt and water together; gradually sprinkle over flour and lard mixture, mixing with a fork. Mix until dough is workable. Divide dough into three equal parts.
Makes three single crusts.

Personal Notes:
Personal Notes:
This crust is the best!




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