Idona`s Chicken Pot Pie

I`m excited to share this recipe! Idona is my very favorite cousin! We grew up together, we shared love of the Osmond Brothers, we even had the measles together as children, we share a family name that we are both proud of and a great love for our fathers, who gave that name (Bingham) to us! She inspires me, she makes me laugh, and I love her so much!

This recipe makes 1-9x13 AND 1 9x9 pan.

Crust:

1 lb. margarine or butter (cold)
1 80z. pkg. cream cheese
4 1/2 cups flour

Cut butter and cream cheese into flour just as you would any pie crust. Mix well, until you can form a ball. Roll out on a floured surface, or I use a pizza roller and just roll it out inside the pans and up the sides, REMEMBER to save enough dough for top crust.

Filling:

4 1/2 cups cooked cubed chicken or turkey
3 cans of cream of chicken soup
1 16oz AND 1 8 0z pkgs of frozen peas and carrots
Optional--minced onion to taste, and 1 cup frozen Country style hash browns. Mix well and pour into pans.

Roll out top crusts to fit pans. Crimp edges to seal. Brush top of crusts with one well-beaten egg. Make 6-8 slits on top of crust for ventilation.

Bake at 400 degrees on BOTTOM rack for 15 minutes, move to MIDDLE rack and turn down heat to 350 degrees for 30 more minutes, until golden brown.

Can be made up and frozen. . . Thaw before baking!

Thank you Idona Bingham Salisbury, now in Logan, Utah for sharing this with me and agreeing to let us put it on our blog!!