Hungry
Senior Cook
Charlie’s Chicken Pot Pie
TNT Nov 2006
2 Pkg. of Refrigerated pie crusts.
4 ea Slices bacon,
In large skillet over medium heat, cook bacon until crisp.
Crumble and set Aside
Reserve 1 tablespoon drippings in skillet.
ADD TO BACON DRIPPINGS
1 Cup chopped onions
1 Cup chopped celery
2 Cup Frozen vegetables (peas, carrots. G. Beans, Corn)
1 Cup Frozen French Fried potatoes (cut in to ½ inch pieces)
SAUTEE UNTIL TENDER. .
ADD
1 lb cooked Boneless, skinless chicken breast, in 1/2 inch pieces.
SEASON WITH
1/4 teaspoon Dried Thyme leaves
1/2 teaspoon rubbed Sage
1 teaspoon dried fresh Parsley
½ teaspoon Paprika
Stir in Seasonings until well blended. Continue heating over low.
ADD
1 Can cream chicken soup w/ 1 Can milk.
Mix well, may need additional milk for the proper consistency
ASSEMBLE AS FOLLOWS
1. Heat oven to 425 degrees. Prepare pie crust as directed on package.
2. Line 4 Corning ware dishes, 4” X 4” X 2”, with pie crust.
3. Spoon mixture into crust-lined dishes. Top with crumbled bacon.
4. Place on second crust and flute edges; cut slits or small designs in several places on top crust.
5. Place on sheet cake pan. (Gray or Brown)
Do not use an aluminum Air-Layered cookie sheet.
5. Bake at 425 degrees for 30 to 35 minutes or until crust is golden brown.
Let stand 10 minutes before serving.
BON APPETITE
TNT Nov 2006
2 Pkg. of Refrigerated pie crusts.
4 ea Slices bacon,
In large skillet over medium heat, cook bacon until crisp.
Crumble and set Aside
Reserve 1 tablespoon drippings in skillet.
ADD TO BACON DRIPPINGS
1 Cup chopped onions
1 Cup chopped celery
2 Cup Frozen vegetables (peas, carrots. G. Beans, Corn)
1 Cup Frozen French Fried potatoes (cut in to ½ inch pieces)
SAUTEE UNTIL TENDER. .
ADD
1 lb cooked Boneless, skinless chicken breast, in 1/2 inch pieces.
SEASON WITH
1/4 teaspoon Dried Thyme leaves
1/2 teaspoon rubbed Sage
1 teaspoon dried fresh Parsley
½ teaspoon Paprika
Stir in Seasonings until well blended. Continue heating over low.
ADD
1 Can cream chicken soup w/ 1 Can milk.
Mix well, may need additional milk for the proper consistency
ASSEMBLE AS FOLLOWS
1. Heat oven to 425 degrees. Prepare pie crust as directed on package.
2. Line 4 Corning ware dishes, 4” X 4” X 2”, with pie crust.
3. Spoon mixture into crust-lined dishes. Top with crumbled bacon.
4. Place on second crust and flute edges; cut slits or small designs in several places on top crust.
5. Place on sheet cake pan. (Gray or Brown)
Do not use an aluminum Air-Layered cookie sheet.
5. Bake at 425 degrees for 30 to 35 minutes or until crust is golden brown.
Let stand 10 minutes before serving.
BON APPETITE