1 deep dish frozen pie crust
1 can of mixed vegetables
3 chicken steaks (skinless cooked)
1 can cream of chicken – mushrooms
1 can cream of celery
Mix cooked chicken with mixed vegetables and soups, pour into pie crust. Cook at 350 degrees for 1 hour or until light golden brown.
1/3 c. butter
1/3 c. flour
1/3 c. onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 c. cooked chicken, cut up
1 pkg. (10 oz.) frozen peas and carrots
Pastry2 c. flour2 tsp. celery seed1 tsp. salt2/3 c. plus 2 tbsp. shortening4-5 tbsp. ice water:
In saucepan, melt butter over low heat. Blend in flour, onion and seasonings. Cook, stirring until mixture is bubbly. Remove from heat and stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil; stir 1 minute. Gently stir in chicken and frozen vegetables; set aside. Prepare pastry by measuring flour, celery seed and salt in bowl. Cut in shortening. Sprinkle in water 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans sides of bowl. Gather dough into ball. On lightly floured board, roll 2/3 of the dough into a 13 inch square. Ease pastry into 9 inch x 9 inch square pan. Pour filling into pan. Roll remaining dough into square; place over filling. Cut slits in center to allow steam to escape. Bake at 425 degrees for 30 to 35 minutes. Yield: 4-6 servings.
INGREDIENTS AND DIRECTIONS:
Boil and de-bone 4 chicken breasts. Combine 2 cans of cream of chicken soup and 2 cans of Veg-All with the chicken. Season to taste. Place mixture in uncooked pie shell and cover with 2nd pie shell. Make several slits in the top crust. Bake at 350 degrees until golden brown.