CHICKEN POT PIE|
2 c. sifted flour
3/4 c. Crisco
1 tsp. onion salt
1/4 c. cold water
1 (15 to 16 oz.) can green
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
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