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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a quick recipe for making a pot pie without a lot of hassle. Also tastes great the day after. Ingredients:
2 cups flour |
3/4 cup softened butter |
3/4 teaspoon salt |
5 1/2 tablespoons cold milk |
10 ounces of perdue shortcuts chicken, chopped |
3 large potatoes, cubed |
2 large carrots, sliced |
1 cup celery, chopped |
1/2 cup of chopped onion |
3/4 cup peas |
8 ounces chicken broth |
8 ounces cream of chicken soup |
1 cup milk |
Directions:
1. Combine flour and salt and fork mix it.
2. Gradually add shortening or butter.
3. Once it's combined add 1 tablespoon at a time of milk until dough forms.
4. Form a ball and put in refrigerator.
5. Heat up broth in large pan and add potatoes, carrots, celery and onions.
6. When they start to soften, add the chopped chicken and let simmer until the broth simmers down to nothing.
7. In a medium rectangle pyrex, mix cream of chicken soup and cup of milk.
8. Add the vegetables and chicken that simmered.
9. pour in the peas.
10. Take out the dough and flatten with your hands, dusting with powder to keep it from sticking.
11. When it is at least the length and width of the pyrex, lay it on top of the mixture.
12. Poke it with a fork.
13. Put it in a preheated oven at 375.
14. Bake for half an hour or until the dough hardens and starts to slightly brown.
15. Let sit for 5 minutes before serving.
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