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Chicken Pot Pie 

 
Chicken Pot Pie Photo
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filling

  • 10-1/2 ounce cans condensed cream of celery soup
  • cups chopped cooked chicken
  • medium yellow onions, chopped, cooked
  • cups potato cubes, cooked
  • cup carrot slices, cooked
  • 1/2 cup milk
  • 1/2 teaspoon worcestershire sauce
  • 1/4 teaspoon paprika
  •   Salt and pepper to taste

pastry

  • 1/3  cup shortening
  • cup Aunt Jemima Self-Rising Flour┬«
  • 4 to 5 tablespoons cold water
  1. For filling, combine all ingredients in 2 quart casserole; mix well.

  2. For pastry, cut shortening into flour until mixture resembles coarse crumbs. Sprinkle water, 1 tablespoon at a time, over mixture, stirring lightly until dough forms a ball. Roll dough out on lightly floured surface to fit top of casserole; cut slits to allow steam to escape.

  3. Place pastry over filling; flute edges. Bake in preheated hot oven (425┬░ F.) about 20 minutes or until golden brown.

Recipe Yield: 6