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Chicken Pot Pie VII

SUBMITTED BY: ANTIE DI

"You can play with this recipe by changing the meat or soup to anything that goes together and sounds good to you. I freeze this for those last minute meals or for the times my husband has to cook."

RECIPE RATING:

Read Reviews (7)

Review/Rate This Recipe

PREP TIME	30 Min
COOK TIME	25 Min
READY IN	55 Min
Original recipe yield 1 - 9 inch pie

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 cups all-purpose flour
3/4 cup shortening
1/4 cup cold water
1 tablespoon onion salt
1 tablespoon shortening
1 pound skinless, boneless chicken breast halves - cubed
1 cup chopped onion
1 (15 ounce) can green beans
1 teaspoon onion salt
1 tablespoon white sugar
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1 (10.75 ounce) can condensed cream of chicken soup

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C.)
In a large bowl, combine flour and onion salt. Cut in shortening until mixture resembles coarse crumbs. Add water and stir until it forms a ball. Divide dough in half and shape into balls. Roll one ball out to fit a 9 or 10 inch pie plate. Place bottom crust in pie plate and roll out top crust.
In a large cast iron frying pan, heat 1 tablespoon shortening. Add chicken and onion and cook until mixture is just browned. Stir in beans and season with onion salt, sugar, garlic powder, pepper, and oregano. Stir in condensed soup. Heat mixture, stirring constantly, until it just begins to simmer. Pour into pie crust and cover with top crust. Fold top crust under edge of bottom crust, seal and cut slits in top crust.
Bake in the preheated oven for 25 minutes, or until golden brown.

FOOTNOTES

Wine Tip
Try with a California Chardonnay.

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REVIEWS

Reviewed on Sep. 11, 2006 by MBlakeman

Ok I admit that I didn't make the homemade crust (did the frozen kind). I did make it... MORE

Reviewed on Jul. 23, 2008 by shashaicats

I love this recipe, I use carrots, potatoes & onions rather than green beans. And bake it 15... MORE

Reviewed on Sep. 28, 2007 by Mae Long

I substituted homemade chicken gravy for the soup and my family loved it! MORE

Reviewed on Jul. 26, 2008 by Autumnstar

it is okay but a bit bland and a bit to runny, add extra flour to the mixture to make thinner,... MORE

Reviewed on Jun. 27, 2008 by KarenP.

I have made this recipe twice. I did make the homemade dough, which made it scrumptous. The... MORE

Reviewed on Mar. 12, 2008 by MLoghry

I am not the best cook, I cooked this using deep dish crust from the grocery, and the whole... MORE

Reviewed on Jan. 28, 2008 by tastingblue

Great homemade crust, too much onion salt, though. My family couldn't eat it with that much.... MORE