Chicken Pot Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1. (15 oz) can early June peas, drained
1 1/2 cups shredded cooked chicken
1/2 cup cooked, diced potatoes
1/2 cup cooked diced carrots
1/2 cup cooked, chopped celery
3/4 cup chicken broth
1. (l0 3/4 oz) can condensed cream of
chicken soup
Salt and pepper
Pastry crust
Pastry Crust
1 cup all-purpose flour
1/4 tsp salt
1/3 cup shortening
3 tbsp cold water
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Directions: |
Directions: Pre the oven to 350º. In a large mixing bowl mix the peas, chicken potatoes, celery, carrots, chicken broth, soup and the salt and pepper to taste. Pour the chicken mixture into a lightly greased 9x13 inch casserole dish. Top with the pastry crust. Cut slits in the pastry so the steam can escape. Cook for 30 to 40 minutes or until the top is a golden brown.
For the pastry crust, combine the flour and salt in a medium-size mixing bowl. Cut in the shortening with a pastry blender until the mixture resembles coarse meal. Sprinkle cold water on the surface and stir with a fork until the dry ingredients is moistened. Shape into a ball. Place in the refrig. to chill. Roll the pastry out to fit the top of the casserole dish about 1/4 inch thickness.. |
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Number Of
Servings: |
Number Of
Servings: 6-8 |
Personal
Notes: |
Personal
Notes: When I make a pastry, I use a mixer to blend everything. Pillsbury refrig pastry is so very good anymore I use it mostly.
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