Chicken Pot Pie

Ingredients

• 1 Large fryer chicken
• 1 cup chopped celery
• 2 cups diced potatoes
• 1 stick oleo
• 1 cup diced onion
• 2 cups sliced carrots
• 1 can English peas, drained
• 1 (10 3/4 oz) can Cream of Mushroom soup
• 1/2 cup corn starch
• 1/2 cup water
• 1 cup grated sharp or medium cheese
• 1 cup all-purpose flour
• Salt & pepper to taste
• Butter
• Rice, for serving

Directions

1. Boil the fryer chicken. Once cool, remove meat from the bone and discard the skin. Reserve the broth.
2. In the broth, cook the potatoes, carrots, onions, and celery until tender.
3. Add the drained peas after the other vegetables are cooked.
4. Stir in the cream of mushroom soup.
5. In a small bowl, mix the corn starch and water, then add to the pot to thicken the mixture.
6. Add the chicken meat to the mixture.
7. Pour the filling into a pan.
8. Using the flour, mix and roll out a crust.
9. Top the mixture with the crust.
10. Dot with cheese and butter.
11. Bake until the crust is brown.
12. Serve with rice.

Notes

• The recipe does not specify how to prepare the crust from the flour (e.g., what to mix with it).
• No baking temperature is specified.

Original Recipe