Laura's Chicken Pot Pie

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READY IN: 1hr
SERVES: 6
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chicken in crockpot.
  • Cover with condensed mushroom soup. (Do not add liquid.).
  • Stir to coat chicken. Cook for 3 to 4 hours or until done.
  • Cut or shred chicken to desired size.
  • Keep in fridge until ready to add to pie filling.
  • For crust, combine flour and salt.
  • Cut margarine into flour mixture to form coarse crumbs. (I use a sturdy fork to do this.).
  • Beat together egg and ice water.
  • Add to flour, and mix until a soft dough forms.
  • Flatten dough on plastic wrap to fit your pan.
  • Chill for an hour.
  • Preheat oven to 375°F.
  • Heat vegetables and margarine over medium heat.
  • Stir in gravy mix and flour.
  • Add water and cook until slightly thickened.
  • Stir in chicken mixture.
  • Pour filling into 9 inch square pan.
  • Cover with crust.
  • Make a few slits in crust.
  • Bake for about 30 minutes or until crust is golden brown.
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