JOY'S CHICKEN POT PIES
This is my mother's recipe with a couple of minor alterations. These pot pies went out to many people in her church when they were sick or lost a loved one -- the perfect comfort food to have at home and/or to share with others.
Provided by Wendy 88
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place 2 pie crusts in oven on 350 degrees for about 7-8 minutes. These will be the bottom of your pot pies.
- Meanwhile, in a skillet, saute onion and celery in heated margarine until tender.
- Add all other ingredients (except for pie crusts) and mix well.
- Remove bottom pie crusts from oven and put half of mixture into each crust.
- Place one of the uncooked crusts upside down on top of each mixture. Gently remove aluminum pan from each. Press edges of top and bottom crusts to seal. Cut a few small slits into top of each pie crust.
- Put both pies in oven and bake for 30 minutes at 400 degrees or until crust is browned.
- Hint: If you want to use fresh carrots and peas, you'll want to saute them in step 2 with the onions and celery to tenderize.
Nutrition Facts : Calories 629.3, Fat 40, SaturatedFat 8.3, Cholesterol 40.2, Sodium 1139.1, Carbohydrate 49.2, Fiber 1.8, Sugar 5.5, Protein 17.4
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