Chicken And Vegetable Pie by HannahJoyMach

Ingredients:

Crust:
1 1/2 cups grated chedder
15 T oil
3/4 t salt
3 T milk
1 1/2 t baking power
2 cup wheat flour
1 cup white flour

Filling:
1 heaping cup chopped brocolli
1 cup chedder cheese
1 onion, chopped
1 heaping cup of chopped carrots (2 carrots)
1 can cream of mushroom soup
1 can cream of chicken soup
1 stalk celery, chopped
1 4oz jar of pimentoes
3 cups cooked chicken
1 can green beans
1 can diced tomatoes
4 cloves garlic, chopped
1/2 t salt
1/2 t pepper

Instructions:

Crust:
Mix all the dry ingredience. Toss in the cheese. Add the oil and milk and stir until crust like consistency. (May need additional liquid.)

Filling:
Mix all the ingredients in a bowl. Line a 9x13 pan with 1/2 or so of the crust pushing in on the bottom and the sides. Put in the filling. Take the remaining crust and cut into strips and lattice on top. Bake in a 375 degree oven until cooked (about 45 minutes). I cooked it at 375 for 30 minutes and 325 for 30 minutes because I added a pie.

Note: Some of the vegatable are crunchy after cooked (which is the way HJ likes it. If you want all the vegatables soft, use frozen ones or cook partially before making the filling.

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