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Post by mandie68 on Dec 13, 2011 23:58:47 GMT -5
one 10-3/4 oz can condensed Cheddar cheese soup one 10-3/4 oz can condensed cream of celery soup 1/2 cup milk 1 chicken, skinned, cooked, boned, and cubed 1 medium onion, diced one 10 oz pkg frozen green peas 3 carrots, sliced, cooked, and drained salt and pepper to taste 1 pastry for top and bottom (recipe to follow) butter to dot pastry
In a large saucepan, heat soups and milk. Stir in chicken, onion, peans, carrots, and salt and pepper. Cook until mixture boils. Remove from heat. Pour into a pastry-lined 13x9x2" pan.
Cut pastry for top into strips. Lay over pie filling in a lattice style. Dot with butter.
PASTRY
3 cups all-purpose flour 1 teaspoon salt 1/4 teaspoon baking powder 3/4 cup crisco shortening ice water
Sift together flour, salt, and baking powder. Cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle 1 to 2 Tablespoons of ice water over part of mixture.
Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into 2 balls.
Flatten each on a lightly floured surface by pressing with edge of hand three times across in both directions.
With a floured rolling pin, roll out on floured surface. Roll from center to edge until 1/8" thick.
Serves 6-8
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