Recipe Share... Chicken Pot Pie

We always crave homestlye food during the fall and winter months. This was super yummy!

Chicken Pot Pie, Paula Deen

1 10oz can condensed cheddar cheese soup
1 10oz can cream of celery
1/2 cup milk
1 chicken skinned cooked boned and cubed
1 medium onion diced
1 10oz package frozen green peas
3 carrots sliced cooked and drained
salt and pepper to taste
1 pastry for top and bottom, I used premade but I will include her recipe, I was tired after roasting and boning the chicken
Butter to dot Pastry

In a large saucepan, heat soups, and milk. Stir in chicken, onion, peas, carrots, salt and pepper. Cook until mixture boils. Remove from heat. Preheat oven to 350. Pour into pastry lined 13*9*2 inch baking pan. Cut Pastry top into strips and lay over filling in a lattice style. Dot with butter and bake for 45 mins until golden brown.

I used kroger brand frozen pie crust and it was very good, but here is her recipe.

3 cups all purpose flour
1 teaspoon of salt
1/4 teaspoon of baking powder
3/4 cup of Crisco shortening
Ice Water

Sift together flour and salt and baking powder. Cut in shortening with a pastry blender until pieces are the size of small peas. Sprinkle one to two tablespoons of ice water over the mixture. Gently toss with fork. Push to side of bowl. Repeat until all moistened. Form into two balls. Roll with floured rolling pins from center to edge to 1/8 inch thick.


Mike said this was the best recipe that I have tried lately. I did make it with full fat soups, but I think that next time I may low fat everything and see how it turns out.

Enjoy!