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Chicken Pie
Chef:  Joanne Good - Edina, MO          Category:  Main Dishes

3 tablespoons butter
2 stalks celery, diced
2 carrots, diced
1 small onion
2 cups peas
1/4 cup flour
2 cups potatoes, diced
4 cups chicken, cooked and cubed
1 can cream of mushroom soup
1 teaspoon salt
1 cup milk
1 cup chicken broth
1 1/2 cups flour
1 1/2 teaspoons salt
1/2 cup milk
3/4 teaspoon baking powder
3 tablespoons butter

2 cups Cheddar cheese

Directions: Filling: In skillet melt butter. Saute celery and onions until soft. Stir in flour, broth, salt and milk. Stir constantly until it thickens. Cook potatoes and carrots until soft. Drain. Add peas, chicken and soup. Pour into a 9x13 inch pan, set aside. Crust: Combine flour, salt and baking powder. Cut in butter. Add milk and mix to form soft dough. Roll out dough to about 10 to 12 inches. Sprinkle with cheese. Roll up like jelly roll, starting at long side. Slice into 1/2 inch pieces and put on top of chicken mixture. Bake at 350°F for 35 to 40 minutes. Makes 6 to 8 servings.