Chicken Pot Pie

Brenda Pace, RBE

  • Chicken (boiled)
  • Chicken broth (from chicken)
  • 1/4 cup chopped onion
  • Season salt
  • 1 can cream of chicken soup
  • 2 thin pie shells, softened
  • 1 stick butter

Boil chicken and then debone. In a small pan, combine 1 cup broth, onion and seasoned salt. Sauté. Next stir in soup. Remove from fire. In a bowl, combine mixture with chicken. Pour preceding chicken mixture into a small casserole dish (half of mixture). Lay softened crust on top. Then add 1/2 a stick of oleo, on top. Brown this at 400°. Now take remaining mixture and pour on top of this. Then add other crust and rest of butter. Brown this mixture at 400°.





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