From, "Tell Me More, A Cookbook Spiced with Cajun Traditions and Food Memories," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS for Pastry:
INGREDIENTS for Filling:
TO PREPARE Pastry:
Combine flour, salt and shortening. By using two knives, blend until like coarse cornmeal. Add cold water until moist enough to form a ball. Roll out 2/3 of the pastry and line an 8 x 13 inch Pyrex dish.
TO PREPARE Filling:
Debone chicken after boiling. Save broth. Cut chicken into pieces. Add mushroom soup, milk, broth, eggs and salt and pepper. Use more black pepper than you ordinarily would. Pour into Pyrex dish lined with pastry. Roll out the remaining pastry and cover. Flute the edges then bake at 400 degrees for 30 minutes.
SERVES: 6
- 2 cups sifted flour
- 2/3 cup shortening
- 1/2 teaspoon salt
- Cold water
INGREDIENTS for Filling:
- 1 large chicken or 6 chicken breasts
- 1-1/2 cans cream of mushroom soup
- 1 cup milk
- 1-1/2 cups chicken broth
- 2 boiled eggs
- Salt and pepper
TO PREPARE Pastry:
Combine flour, salt and shortening. By using two knives, blend until like coarse cornmeal. Add cold water until moist enough to form a ball. Roll out 2/3 of the pastry and line an 8 x 13 inch Pyrex dish.
TO PREPARE Filling:
Debone chicken after boiling. Save broth. Cut chicken into pieces. Add mushroom soup, milk, broth, eggs and salt and pepper. Use more black pepper than you ordinarily would. Pour into Pyrex dish lined with pastry. Roll out the remaining pastry and cover. Flute the edges then bake at 400 degrees for 30 minutes.
SERVES: 6
