Chicken Pot Pie 1 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2: 9-inch deep dish pie crusts, 1 will be for the "lid"
2 can: Condensed Cream of Potato soup,
1 can: Mixed Vegetables, 16oz.
2 cup: Cooked turkey or Chicken,
1/2 tsp: Black pepper,
1/2 cup: Milk,
Directions:
Thaw out frozen Pie crusts. (They usually come 2/package) Roll out
out one to use as a "lid" on the pie.
Mix remaining ingredients together and pour into pie crust.
Put crust lid on and make several slits in it.
Place on cookie sheet or pizza pan. (This is important, as the pie
will very heavy and you will want the cookie sheet to help give it
support on your ovens wire rack.)
Bake 45 min at 375.
From: "Bumgarner Family Recipes," submitted by Dorothy Cloyd. Posted
on COOKing Echo by Bud Cloyd. U/L to NCE by Burt Ford 12/96.
From: Burton Ford Date: 24 Dec 96 National
Cooking Echo
Source from luhu.jp
out one to use as a "lid" on the pie.
Mix remaining ingredients together and pour into pie crust.
Put crust lid on and make several slits in it.
Place on cookie sheet or pizza pan. (This is important, as the pie
will very heavy and you will want the cookie sheet to help give it
support on your ovens wire rack.)
Bake 45 min at 375.
From: "Bumgarner Family Recipes," submitted by Dorothy Cloyd. Posted
on COOKing Echo by Bud Cloyd. U/L to NCE by Burt Ford 12/96.
From: Burton Ford Date: 24 Dec 96 National
Cooking Echo
Source from luhu.jp