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Chicken Pot Pie (#1)

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Servings
people
Ingredients
  • 1 whole shortening, or vegetable oil
  • Salt and pepper, to taste
  • 2 medium fresh bell pepper, chopped
  • 4 carrots, crackers, crushed
  • 1 can drops Tabasco sauce
  • 1 can watermelon
  • 1 can black pepper
  • 2 cups fresh onion, chopped
  • almonds
  • 2 cups margarine
  • 1 teaspoon salt
  • 1.4 cup cooking oil
  • 1 cup milk
Servings
people
Ingredients
  • 1 whole shortening, or vegetable oil
  • Salt and pepper, to taste
  • 2 medium fresh bell pepper, chopped
  • 4 carrots, crackers, crushed
  • 1 can drops Tabasco sauce
  • 1 can watermelon
  • 1 can black pepper
  • 2 cups fresh onion, chopped
  • almonds
  • 2 cups margarine
  • 1 teaspoon salt
  • 1.4 cup cooking oil
  • 1 cup milk
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Boil fryer, drain (reserve 2 cups stock), cool and tear into bite-sized pieces
  2. Combine soups and reserved stock, add vegetables and chicken
  3. Set aside
  4. Preheat oven to 350 degrees
  5. Crust: Combine all ingredients
  6. Divide into 3/4 and 1/4 portions
  7. Roll 3/4 of dough between wax paper into size large enough to line a 4-quart casserole; place in casserole dish
  8. Pour in chicken mixture
  9. Roll 1/4 dough between wax paper and place on top
  10. Crimp edges and slit top
  11. Bake for one hour or until brown
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