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CHICKEN POT PIE

Pastry:

2 c. sifted flour
3/4 c. Crisco
1 tsp. onion salt
1/4 c. cold water

Filling:
chicken
1 (15 to 16 oz.) can green
beans
1 tsp. salt
1 tsp. pepper
1 can chicken gravy

Boil chicken; let cool (debone). In a large bowl mix
chicken, salt, pepper, green beans and gravy (set aside).
Make pastry, roll into ball and divide in half. On
lightly floured surface roll out until 1 1/2-inch larger than
pie pan (9-inch). Place in pan. Roll out top crust. Fill pie
pan with filling. Cover with top crust. Seal and flute with
fork or fingers. Cut slits in top. Bake 25 to 30 minutes at
400 degrees.

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