Hearty Chicken and Vegetable Pie

Hearty Chicken and Vegetable Pie

 For crust:
½ cup butter
Dash salt
¼ cup water
2 cups flour

1. Preheat oven to 375 degrees.
2. In a large bowl, beat butter, salt and water with an electric mixer.
3. Incorporate flour to form dough.
4. Roll out to ¼ inch thickness.
5. Grease a casserole dish.

6. Press double thick dough into pan, work dough one inch up sides.
7. Prick bottom crust with fork and bake for 15 minutes.

Chicken and vegetable filling:

4 red potatoes, diced
3 green onions, chopped
2 cups chicken, cooked and chopped
1 (10oz) can condensed cream of mushroom soup
¼ cup buttermilk
¼ cup water
Salt and black pepper
¼ cup Romano cheese, shredded

1. Grease a skillet. Sauté diced potatoes and onions until tender.
2. Add chicken, soup, buttermilk, water to skillet. Stir to coat. Season with salt and pepper.
3. Spoon chicken mixture into crust. Sprinkle with cheese. Bake 15-20 minutes.

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