This recipe is Michelle's from our very own Campus Craft and Floral cookbook, and it's delicious. Here it is:
Crust:
2 sticks butter
2 1/4 C flour
4 oz cream cheese
1/2 t salt
Blend ingredients with pastry cutter and 4 T water.
Filling:
3 C cooked diced chicken. 14 oz frozen or fresh vegetables. 1 onion sauted. 2 cans cream of chicken soup. Brush top with beaten egg. Bake at 400 degrees for 35 minutes.
yum-o! I love pot pie and just might need to try this one. Yours turned out beautiful! But I would exxpect nothing less from a daughter of the queen of pies!
ReplyDeleteI see this and hear Matt's voice in my head say, "Ah paht pieeeeeee". I need to try this out!
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