Catholic Recipe: Chicken Pot Pie
Also Called: Chicken Potpie
This traditional dish is baked in a deep bowl or casserole with a pie crust on top. Inside is chopped meat or poultry and vegetables in a rich sauce. This recipe uses instant mashed potatoes as the top crust.
Open 2 cans (12 ounces each) boned chicken; separate into large chunks; place in casserole. Drain 1 can (1 pound) green peas; add. Drain broth from 1 can (6 ounces) sliced broiled mushrooms; save broth; add mushrooms to casserole. Open 2 cans (10 1/4 ounces each) chicken gravy; stir in mushroom broth; pour into casserole. Prepare instant mashed potatoes; spoon over top. Bake at 425° until potatoes are tipped with brown. Makes 4 to 6 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965