Food Storage Chicken Pot Pie

This was 1st made for me when I gave birth to Hannah. I loved it and asked for the recipe. I was even happier when I saw how easy it was to make! Of course you can always substitute fresh ingredients for canned items. I always buy prepared pie crusts as well, it just makes it even easier!

Menu:

Chicken Pot Pie
Cornbread
Salad

Chicken Pot Pie

Pie crust:

4 cups flour
1 tsp salt
1 1/3 cups shortening
12-14 TBSP ice water

Filling:

4 small cans of chicken with juice (drain some of the juice)
1 can cream of chicken soup
1 can cream of potato soup
1 can of peas and diced carrots
pepper to taste

Combine chicken, soups, peas and carrots and pepper. Pour into pie crust. Place top layer of crust on and bake at 400 for 30-35 minutes

Cornbread

1 cup cornmeal
¼ cup olive oil
1 cup flour
1 egg (or use gelatin substitute)
¼ cup sugar
1 can corn, drained
3 tsp. baking powder
1 cup milk (fresh or from powdered milk)
1 tsp. salt

Preheat oven to 425°F. Put half of the olive oil in a 9x9x2 cast iron skillet and preheat in oven without burning oil. Mix all remaining ingredients in a bowl. Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done. (If you don't use cast iron, mix the other half of the oil in the batter and cook as usual.)