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Chicken Pot Pie (Funeral Pie) Recipe

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This recipe for Chicken Pot Pie (Funeral Pie) is from COOKBOOK, 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:  
Pastry for double crust pie
2 ½-3 cups cooked & shredded chicken or turkey
2 cans of mixed vegetables, drained (peas, carrots, potatoes, corn)
1 can of cream of chicken soup
1 can of cream of potato soup
1 cup milk or buttermilk
salt and pepper to taste
Directions:
Directions:
Line pie plate with pastry.

Mix all of the ingredients in a bowl and pour into the prepared pie plate. Smooth filling.

Cover filling with the second pastry. Cut vents into the top crust.

Bake 30 minutes at 425º and then 350º for another 30-40 minutes, monitoring for the last 15 minutes.

Makes 1 large deep dish pie or 2 regular pies.

Can cut the recipe in half for a single pot pie, just omit the can of cream of potato soup and use a whole can of cream of chicken soup

 

 

 

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