Chicken Pot Pie
Recipe from Carrie Parr
Recipes:
1 pie
2 pies 3 pies
4 pies 5 pies 10 pies
Ingredients:
Small Onion, Chopped
Cooked Chicken Breasts, Chopped
(2-3 breasts per pie)
9-inch Deep Dish Pie Crust in
Aluminum Pan
9-inch Pie Crust (no pan for top crust)
16 oz Bag Frozen Mixed Veggies
(peas, carrots, green beans, corn, etc.)
⅓ of a Small Bag of Hash
Brown Potatoes (square-shaped kind)
Small Can ( 10 oz) of Cream of
Mushroom OR Cream of Chicken Soup
Parsley Flakes
Milk (approximate to moisten)
Salt and Pepper
1
2
2
5
3
7
4
10
5
13
10
25
1
1
1
2
2
2
3
3
3
4
4
4
5
5
5
10
10
10
⅓ bag ⅔ bag
1 bag 1⅓ bags 1⅔ bags 3⅓ bags
1
2
3
4
5
10
1 tsp
2 tsp 1 Tbsp 4 tsp
5 tsp 3 Tbsp, 1 tsp
¼ cup ½ cup ¾ cup
1 cup 1¼ cups 2½ cups
To taste To taste To taste To taste To taste
To taste
Assembly Directions:
Combine all ingredients; pour into pie crust.
Freezing Directions:
Wrap in foil.
Serving Directions:
Top with second crust. Cut four slits in top crust and bake at 350 degrees for an hour, or until the top crust is
light brown and bubbly inside.
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