- 2 cups finely crushed Club or Town House crackers
- 4 tablespoons melted butter
- 2 cups flour
- 3/4 cup Crisco
- 1 teaspoon salt
- 1/4 cup boiling water
- 1 teaspoon parsley flakes
- 1-2 lbs chicken sliced 1" cubes
- 1 bag frozen mixed vegetables
- 2 tablespoons olive oil
- 1 bottle beer or 12 oz white wine
- 1 teaspoon poultry seasoning
- 1 1/2 teaspoons garlic powder
- 1 teaspoon basil
- 1 teaspoon Lipton Onion Soup mix
- 1 can condensed Cream of Potato soup
- 2/3 cup milk
- 1 tsp salt (optional)
In a 4x9 dish, pour the melted butter into the casserole dish, sprinkle the cracker crumbs over the butter and mix well to saturate the crackers. Press down cracker mix to cover the bottom evenly. Place covered into fridge while preparing the chicken.
Add the olive oil to a frying pan with the poultry seasoning, garlic powder, basil, onion soup mix and stir until well saturated with oil. Add chicken and brown lightly. Add the beer, cream of
potato soup and milk when chicken looks "golden brown". Add the frozen vegetables and turn down the heat to reduce the liquids for approximately 20 min. Remove from heat when liquids appear thickened. Allow to cool to warm to the touch.
Add dry ingredients to hot water and milk. Cut Crisco into flour and milk mixture with knife or fork. Form into ball (minimize touching with hands). Divide ball in half. Roll out dough between
sheets of wax paper or plastic wrap to 1/8" thin.
Remove the casserole dish from the fridge and add the chicken filling. Peel the plastic wrap off of one side of the crust, fold dough over the dish and remove the other sheet of plastic wrap. Pinch sides of dough into the inside edge of the dish with fingers. Use a knife to poke several vent holes in crust. Bake at 425°F for 20-25 minutes until crust in golden brown over a cookie sheet.
The beer cracker chicken pot pie is ready to serves 4-6 great persons...amazing taste ! Enjoy with friends !