"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from The Olson Family 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!

Contributor:  
Contributor:  
Lisa Czyz

Category:
Category:

Ingredients:  
Ingredients:  
Preheat oven to 425

2 Pie Crusts
2 C Chicken - Cooked and cubed
3 Medium Potatoes - cubed
1/2 bag mixed carrots/peas
1 C Onion - chopped
1 can Cream of Chicken Soup
1 can Milk

Directions:
Directions:
Peel and cube potatoes. Cook them until tender (I usually cook with a little water in the microwave.)
Stir soup and milk together with a whisk until smooth. Add all other ingredients. Salt and pepper to taste.
Pour mixture into one pie crust to fill crust. Place other crust on top. Cut vent slits in top crust and bake at 425 for 30-40 minutes or until crust is golden.


***The measurements in this recipe are approximate. Add more or less depending on your taste. You might also use fresh vegetables or substitute other vegetables that you prefer. You do want the "gravy" to be thinner than the soup for enough moisture once cooked.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour 15 minutes

 

 

 

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