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Recipe : Entry # 4960
Brenda Webb
Recipe Title
Chicken Pot Pie (#1)
Recipe Theme
Main Dishes
Clarke-Washington EMC
1 whole fryer
Salt and pepper to taste
2 medium potatoes, peeled, cubed and cooked until tender
4 carrots, peeled, sliced and cooked
1 can early peas, drained and washed
1 can cream of mushroom soup
1 can cream of celery soup
2 cups reserved chicken stock
2 cups plain flour
1 teaspoon salt
1.4 cup cooking oil
1 cup milk
Boil fryer, drain (reserve 2 cups stock), cool and tear into bite-sized pieces. Combine soups and reserved stock, add vegetables and chicken. Set aside. Preheat oven to 350 degrees. Crust: Combine all ingredients. Divide into 3/4 and 1/4 portions. Roll 3/4 of dough between wax paper into size large enough to line a 4-quart casserole; place in casserole dish. Pour in chicken mixture. Roll 1/4 dough between wax paper and place on top. Crimp edges and slit top. Bake for one hour or until brown.