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"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

Potato LA Creme Pie (Chicken Pot Pie) Recipe

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This recipe for Potato LA Creme Pie (Chicken Pot Pie) is from Lynn's Friends & Family Favorites, 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:  
Crust:Unbaked 9" double crust adding 1/8 tsp. Celery Salt and Onion Salt each to flour
Filling:
3 T Margarine
1 Small Chopped Onion
2 C Diced and Cooked Carrots
1/2 C Frozen Cooked Peas
3 Medium Potatoes, cooked & diced
1 C Sour Cream
1 Can Cream of Chicken Soup
1/2 tsp. Salt
1 C Shredded Sharp Cheddar Cheese
2 C Chopped Cooked Chicken Breast
Directions:
Directions:
Melt butter in saucepan Add onion. Cook until tender. Add carrots and peas and sauté 2 minutes. Placed potatoes in a large bowl. Add sautéed mixture. In separate bowl mix sour cream and chicken soup together. Add to potato mixture along with cheese, salt, pepper and chicken. Spoon into unbaked pie shell. Moisten pastry edge with water. Cover with top crust. Seal and cut slits in crust. Bake 425º 20-25 minutes or until crust is golden brown. Let cool 15 minutes before cutting.

 

 

 

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