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Picture Credits:
AUNT JAKE'S CHICKEN POT PIE
This is so easy, you only have to wipe your mouth when you're done! :-)
Best of all, this recipe was told to me (it's one of those verbal recipes that passes down through generations, like Viking family history) by one of my pals who regularly appear in my "friends and adventure" articles. (One of these days I'll get them up here at MLM.)
Two 9" deep dish pie shells
· Buy 'em at the store, for heavens sake! . If you are, like me, grocery store challenged, you need to know the crusts come two to a package, and this recipe will fill two packages, that is to say, you'll get two pies with a top and bottom crust out of it.
· Now if you must, you can dirty a dish by putting your bottom crust into a three-quart casserole dish, pouring in the mixture and then pinching on the top crust. This way, it makes only one pie so you only need to buy one package of piecrust. (But you'll have to do more than wipe your mouth when done)
Leftover meat
· You choose---this calls for chicken but you can put in whatever you have, however much your little heart desires-or none
2 cans "Veg-all" (SAVE THE JUICE!)
· Location in the grocery store varies. Try the soups aisle. When all else fails, ask a store employee and most likely you will be standing right next to the Veg-all at precisely that moment.
2 cans cream of potato soup
1-1/2 Veg-all cans consisting of the Veg-all juice plus water to make up the 1-1/2 cans
MIX ALL TOGETHER (Whoa Nelly, not the pie crusts!)
Pour the mixture into the bottom crusts
Pinch top crusts onto the bottom crusts at the edges (that's the hard part)
Bake until the crust is browned and the insides are hot. It's a guessing game, but I'd give it at least a half hour at 350 degrees F.
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