Potato la creme pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Unbaked nine-inch dbl crust | |
| 3 | tablespoons | Butter |
| 1 | Small onion, diced | |
| 2 | Carrots, cooked & diced | |
| 3 | Medium potatoes, cooked | |
| And shredded | ||
| 2 | Green onion tops, chopped | |
| 1½ | cup | Sour cream |
| 1 | can | Cream of chicken soup |
| 1 | cup | Shredded sharp cheddar |
| Cheese | ||
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | cup | Chopped cooked, chicken or |
| Turkey breast.(optional) | ||
Directions
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 Submitted By GAIL SHIPP On 03-21-95