Saturday, June 21, 2008

Chicken Pot Pie

one 10 3/4 oz can condensed cheddar cheese soup
One 10 3/4 oz can condensed cream of celery soup
1/2 cup milk
1 chicken, skinned, cooked, boned, and cubed
1 medium onion, diced
one 10 oz package frozen green peas (or one 8-oz can, drained)
3 carrots, sliced, cooked, and drained
Salt and pepper to taste
1 pastry for top and bottom (see below for recipe)
Butter to dot pastry

In a large saucepan, heat soups and milk. Stir in chicken, onion, peas, carrots, and salt and pepper. Cook until mixture boils. Remove from heat. Preheat oven to 350 degrees. Pour into a pastry-lined 13x9x2 inch pan. Cut pastry for top into strips. Lay over pie filling in a lattice style. Dot with butter. Bake for 45 Minutes until golden brown.


3 cups all-purpose flour
1 tsp salt
1/4 tsp baking powder
3/4 cup crisco shortening
Ice water

Sift together flour, salt, and baking powder. Cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle 1 to 2 tablespoons of ice water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into 2 balls. Flatten each on a lightly floured surface by pressing with edge of hand three times across in both directions. With a floured rolling pin, roll out on floured surface. Roll from center to edge until 1/8 inch thick.

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