
Chicken Pot Pie:
1½ c. cheddar cheese
3c. cooked, diced chicken (you can cook broil or microwave three
chicken breasts fairly quickly to make this amount, then quickly chop it up!)
½ c green pepper
½ c. chopped onion
(Sauté both onion and gr. pepper
in 3 T. butter)
1 can of Cream of Celery Soup (or chicken)
1 can Cream of Mushroom Soup
3 oz mushrooms (opt.)
½ c pimento (opt)
Combine all ingredients in a bowl. Put into unbaked pie shell (recipe below). Cover with
pastry, pinch securely. Cut slits into top for steam to escape. Bake 45 min. or until crust is golden brown at 350 degrees.
Crust:
2 ¼ c. flour
2/3 c. Crisco
7-8 T. water
Put flour and salt into bowl. Cut Crisco into flour with fork
until it pieces are pea-sized. Add about half of the water and mix until well
blended. Continue to add the remaining 3-4 T. until the dough is moistened. Divide
in half. On a lightly floured surface, flatten dough. Roll from center to edges
to 12” circle.
And as long as I'm making a pie crust, an apple pie sounds good! The crust is the hardest part and all you needs are some apples! This year I have some waiting in the kitchen that were given to us (making me feel sooo guilty) but if I were to buy some for a pie, I would buy several different types of apples for the best ever apple pie! Some tart, some sweet, some crispy, some softer. Yum! Maybe I'll get busy!!!