Recipes

[Barbarainnc]

Chicken Pot Pie

Take 3 chicken breast (bone in skin on), salt/pepper/garlicpowder them and put 1-2 cups of water in a 9 by 13 inch pan. Bake at 350* for 1-1/2 hours. Let cool, save juices to freeze for a later use. Take the meat off the bone.

Make a double crust (2 c flour, 1 t salt, ¾ c Crisco and 4 T cold water) or use a refrigerated crust for the bottom and top.

Cook ½ a bag of frozen mixed vegetables, drain.

Make a white sauce with 4 T butter and 4 T flour and 1 cup of milk. Add 1 can of cream of chicken soup. Salt and pepper to taste. I like using white pepper. If too thick, add a little water to thin it.

Line a 9 inch pie pan with the bottom crust. Put in the chicken meat, then the vegetables and then enough chicken sauce to cover it. (Save some of the sauce to put on the pot pie when served). Put on the top crust, crimp the edge. Cut 4 slits on the top. Bake at 375* until golden brown on a preheated sheet pan.

I preheat the oven and a half sheet pan at 375*, this helps brown the bottom of the pie.