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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from A collection of Favorites from Mrs. Schuller's FCS Classes & Home, 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:  
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
Directions:
Directions:
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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