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Chicken Pot Pie VII


Ingredients

2 cups all-purpose flour

2 cups all-purpose flour

¾ cup shortening

¾ cup shortening

¼ cup cold water

¼ cup cold water

1 tablespoon onion salt

1 tablespoon onion salt

1 tablespoon shortening

1 tablespoon shortening

1 pound skinless, boneless chicken breast halves – cubed

1 pound skinless, boneless chicken breast halves – cubed

1 cup chopped onion

1 cup chopped onion

1 (15 ounce) can green beans

1 (15 ounce) can green beans

1 teaspoon onion salt

1 teaspoon onion salt

1 tablespoon white sugar

1 tablespoon white sugar

¼ teaspoon garlic powder

¼ teaspoon garlic powder

¼ teaspoon black pepper

¼ teaspoon black pepper

¼ teaspoon dried oregano

¼ teaspoon dried oregano

1 (10.75 ounce) can condensed cream of chicken soup

1 (10.75 ounce) can condensed cream of chicken soup

Directions

Preheat oven to 400 degrees F (200 degrees C.)

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 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.

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.

Bake in the preheated oven for 25 minutes, or until golden brown.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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