RECIPE # 4950 CHICKEN POT PIE Tue. Jan. 22, 2013
JIM HAGY / CHEF'S MARKET CAFE & TAKE AWAY
2 cans of Veg All
2 cans of Cream of Chicken Soup
½ onion chopped
1 whole cooked fryer chicken, deboned and chopped
¼ to ½ cup of chicken broth
3 cups of plain flour
2 sticks of margarine
½ teaspoon of salt
½ cup of milk
Drain the two cans of Veg All and empty into a mixing bowl. Add cream of chicken soup, chopped onion, and diced chicken. Mix well. Add chicken broth as needed. Set aside.
Spray a 9 x 13 baking dish with cooking spray. Set aside.
Melt the stick of margarine. Once melting add ½ cup of milk. In a mixing bowl, mix flour and salt. Slowly stir in the milk and butter mixture into the flour. After thoroughly mixed, use a rolling pin to roll out the dough and line the bottom and sides of the baking pan. You will have extra dough for the top of the pot pie. To the pastry sided baking dish add the filling mixture. Take the remaining dough on top of the filling mixture. With a knife cut a few slits into the top layer of dough. Place into an oven preheated to 350 degrees and cook for 1 hour. Let rest for 10 minutes before serving. This recipe can be made ahead and reheat later for an easy family dinner.