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    Chicken Pot Pie

    Source of Recipe

    Traci F. (Classic Crisco Double Pie Crust Recipe is used for the pie crust)

    List of Ingredients

    • CRUST:
    • 2 Level C All Purpose Flour
    • 1 Level tsp. Salt
    • 3/4 Level Cup of Crisco All Vegetable Shortening
    • 5 tbsp Cold Water
    • FILLING:
    • Diced Chicken leftover from baked chicken or you can use canned chicken breast)
    • 1 Can of Mixed Veggies OR 1 cup frozen veggies
    • 1 Can of Cream of Mushroom, chicken, celery or your favorite Cream of Whatever


    1. Preheat oven to 425.CRUST: Mix Flour and Salt in medium bowl. Cut in Crisco with a pastry blender or 2 knives until all flour is blended into pea sized chunks.

    2. Sprinkle with water 1 tbs. at a time.Toss lightly with fork until dough will form a ball

    3. Divide dough in half.Press between hands to form two 5-6 inch pancakes

    4. Flour dough lightly.Roll each pancake separately into circles between two sheets of waxed paper on dampened countertop.

    5. Peel off top sheet.Flip one crust into pie plate. Use a fork to make several punctures in bottom crust

    6. Bake at 425 for 10-15 minutes

    7. FILLING: Mix all ingredients together.

    8. Pour filling evenly into cooked pie shell

    9. Place top pie crust on top of filling and flute the edges of your pie. Make several slits in top crust to vent steam.

    10. Bake until Crust is golden.

    Final Comments

    You can use a store bought pie crust to save time.




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