In honor of Wednesday, being National Great American Pot Pie Day; Friday, being National Cooking Day; and September, being National Americana Month, National Mushroom Month, and National Chicken Month – here’s Mom’s secret copycat recipe for…
CHICKEN POT PIE, Inspired by Fred Sanders
(Detroit 1950s)
By Gloria Pitzer, as seen in… Make Alike Recipes (Secret RecipesTM, St. Clair, MI; Oct. 1991, p. 80). As always, I’m asking only for proper credit if you care to re-share it.
INGREDIENTS:
2 deep dish, unbaked, 9-inch, frozen pie shells; thawed
2 jars (10-oz each) chicken gravy
1 tsp dry minced onion
½ cup frozen peas
4-oz can mushrooms, well drained
16-oz can chunk chicken
½ tsp minced parsley
¼ cup finely grated fresh carrot
INSTRUCTIONS:
While pie crusts are thawing, about 20 minutes, prepare filling by combining in large bowl the onion, peas, and mushrooms… Break up chicken into bits and add to other ingredients. Wipe bottom of one pie shell with 1 or 2 tablespoons of gravy and [partially] bake at 375°F for 14 minutes so crust wont be soggy later. Add filling… [up] to rim.
Invert the other crust… over filled pie. Make slits in top. Wipe [top] crust with a bit of melted margarine. Dust in paprika, lightly. Bake at 350°F for 30 minutes or until [top crust is] golden brown and filling bubbles [through the slits].
See also…
