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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is my mother's recipe with a couple of minor alterations. These pot pies went out to many people in her church when they were sick or lost a loved one - the perfect comfort food to have at home and/or to share with others. Ingredients:
4 frozen pie crusts |
1 1/2 cups cooked chicken (can use boiled, canned, leftovers from rotisserie chicken, etc) |
1/2 cup shredded cheddar cheese |
2 tablespoons margarine |
1 small onion, diced |
1/2 cup celery, finely diced |
1/3 cup canned carrots, chopped |
1/3 cup canned garden peas |
3/4 cup chicken broth |
1 (10 3/4 ounce) can cream of chicken soup |
2 teaspoons dried parsley flakes |
1 teaspoon worcestershire sauce |
salt & pepper |
Directions:
1. Place 2 pie crusts in oven on 350 degrees for about 7-8 minutes. These will be the bottom of your pot pies.
2. Meanwhile, in a skillet, saute onion and celery in heated margarine until tender.
3. Add all other ingredients (except for pie crusts) and mix well.
4. Remove bottom pie crusts from oven and put half of mixture into each crust.
5. Place one of the uncooked crusts upside down on top of each mixture. Gently remove aluminum pan from each. Press edges of top and bottom crusts to seal. Cut a few small slits into top of each pie crust.
6. Put both pies in oven and bake for 30 minutes at 400 degrees or until crust is browned.
7. Hint: If you want to use fresh carrots and peas, you'll want to saute them in step 2 with the onions and celery to tenderize.
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