Potato La Creme Pie

  • on September 22, 2009
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Ingrients & Directions

1 Unbaked nine-inch dbl crust 1 cn Cream of chicken soup
3 tb Butter 1 c Shredded sharp cheddar
1 Small onion, diced Cheese
2 Carrots, cooked & diced 1/2 ts Salt
3 Medium potatoes, cooked 1/2 ts Pepper
And shredded 1 c Chopped cooked, chicken or
2 Green onion tops, chopped Turkey breast.(optional)
1 1/2 c Sour cream

Heat oven to 425 degrees.

For filling: Melt butter in small saucepan. Add onion, cook until
tender. Add carrots, saute one or two minutes. Place shredded
potatoes in large bowl. Add sauteed mixture and onion tops. Combine
sour cream and soup in small bowl. Add to potato mixture along with
cheese, salt and pepper, and chicken/turkey (if used).

Spoon filling into unbaked pie shell. Cover with top crust. Fold top
edge under bottom crust. Flute with fingers or fork. Cut slits or
design in top crust. Bake at 425 degrees for 20 or twenty-five
minutes. Serve warm.

Recipe, adapted from CRISCO American Pie Celebration Booklet. From:
Bob Castillo Date: 24 Feb 94

8 servings

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