Chicken Pot Pie

Ingredients

• 3 cups chopped chicken
• 3 cups diced potatoes
• 2 cups diced carrots
• 1 cup celery, chopped
• 1/2 cup onion, chopped
• 1 cup peas
• 1 cup corn (optional)
• 5 cups water
• 3 chicken bouillon cubes
• 1 can cream of chicken
• 1/2 teaspoon salt
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon celery salt
• 1/4 teaspoon curry powder
• 2 tablespoons butter
• 1/2 cup half & half
• 2 tablespoons cornstarch
• 1 package pie crust

Steps

1. Place water and bouillon cubes in a large pan. Add potatoes, onion, celery, carrots and seasoning.
2. Bring to a boil and cook 30 minutes.
3. Add peas and cook 15 more minutes.
4. Add cream of chicken.
5. Mix butter, cornstarch and 1/2 cup half & half; stir.
6. Pour into the vegetables and boil.

Notes

Directions are written sideways in the right margins: they start on the back (86, headed ‘Roast Chicken’) and continue on the front (85).

The card does not say when to add the chicken or how to use/bake the pie crust.

Address in left margin of 86: 96 S. Depew, Lakewood Colo.

Part of the card is cut off or missing: 85 margin notes run very close to the right edge of the card; all words appear readable.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

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