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| Hani and Bekah are busy getting the veggies ready for the pot pie! |
Filling:
4 cups chicken broth
1 cup cold water
1/2 cup flour
2 teaspoons salt
ground black pepper
1 can cream of chicken soup
4 peeled/chopped carrots
4 chopped celery
4 peeled/chopped potatoes
12 oz. frozen corn
12 oz. frozen peas
4 cups shredded chicken
Crust:
2 of Amy's pie crusts rolled out and place on top. **See next recipe!
Heat broth in large saucepan. Combine water, flour, salt and pepper. Add to broth, stirring constantly until thickened. Place sauce and veggies into casserole dish. Cover with crust. Cut holes in the crust to allow steam to escape. Bake at 400 degrees until crust is golden and filling is bubbly. Approximately 35 minutes. Let stand 10 minutes.
Amy's Pie Crusts
1 5lb flour
1 3lb can Crisco
2 Tablespoons salt
3 1/2 cups cold water
Mix all together. Divide into 20 crusts. Freeze until ready to use. Thaw and roll out. . .
Enjoy the season of comfort food!
1 comment:
Yummy, I am going to make that. However, I am not sure I can make a recipe that calls for 3 pounds of Crisco! :O)
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