Title: Chicken Pot Pie
Categories: Casseroles
Yield: 1 Servings

1 cn Cream of chicken soup; 10
-3/4oz
1/2 c Milk
1/2 c Chopped onion
3 oz Cream cheese; softened/ cut
-up
1/4 c Chopped celery
1/4 c Shredded carrot
1/4 c Grated parmesan cheese
3 c Cubed cooked chicken
10 oz Frozen cut up broccoli
Cooked and drained
Pie crust:
2 1/4 c Flour
1/2 ts Salt
3/4 c Shortening
4 tb Cold water; (4 to 5)

In a bowl, stir together flour and salt. Cut in shortening. Add water and
stir until dough forms ball. Divide in half, and roll out into 2 9" crusts.
Put 1 crust in pie pan. In a large saucepan combine soup, milk, onion,
cream cheese, celery, carrot and Parmesan cheese. Cook and stir until
mixture is hot and cream cheese is melted. Stir in chicken and broccoli;
heat through. Pour into prepared crust. Top with other crust and seal.
Bake at 375 for 20 - 25 min.
Posted to Bakery-Shoppe Digest by angstrom@juno.com (Angela L Gilliland)
on Feb 10, 1998