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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

CHICKEN/TURKEY POT PIE Recipe

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This recipe for CHICKEN/TURKEY POT PIE is from Country Cookin' in the Bighorns, 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:  
2 CUPS CHOPPED, COOKED CHICKEN
1 CUP HEATED MIXED VEGETABLES
1 CAN CREAM OF CHICKEN SOUP
2 CUPS CHICKEN GRAVY
1 MEDIUM POTATO, CUT IN CHUNKS AND BOILED TO TENDER
1/4 CUP CHOPPED ONION OR TO TASTE
1/2 TSP SALT
PEPPER TO TASTE
1/4 TO 1/2 TSP CURRY POWDER
Directions:
Directions:
Preheat oven to 375º. Mix all filling ingredients in a large bowl. Prepare pastry crust for a 2-crust, 10" pie. Roll out bottom crust and prepare for filling. Add filling. With finger tips, carefully wet the edge of the crust with water. Top with top crust. Don't forget the vent hole!! At this point, the crust can be brushed with butter. Place crust shield or aluminum foil on edge to prevent overcooking. Bake for 25 minutes and remove edge shield and continue baking for 25 minutes.
Personal Notes:
Personal Notes:
From Myrna Erschabek

 

 

 

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