Potato la Crème Pie

1 (9”) Crisco double crust
2 c. all-purpose flour
1 tsp. salt
3/4 c. Crisco shortening
5 T. cold water
1/8 tsp. garlic salt
1/8 tsp. onion salt

3 T. butter or margarine
1 sm. onion, diced
1 to 2 sm. carrots, cooked & diced
2 or 3 med. Russet potatoes cooked & shredded
2 green onion tops, chopped
1 1/2 dairy sour cream
1 (10 3/4 oz.) can condensed cream of chicken soup
1 c. shredded Cheddar cheese
1/2 tsp. salt
1/8 tsp. white pepper
3/4 c. chopped chicken or turkey breast (opt.)

Prepare 9-inch crust, press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 425°. For filling, melt butter in small saucepan. Add onions; cook until tender. Add carrots; cook and stir for 1 or 2 minutes. Place potatoes in large bowl. Add vegetable mixture and green onion tops. Combine sour cream and soup in small bowl. Add to potato mixture, along with cheese, salt, white pepper and chicken. Spoon filling into unbaked pie crust. Moisten pastry edge with water. Cover pie with top crust. Cut slits into top crust to allow steam to escape. Bake at 425° for 20 to 25 minutes, or until crust is golden brown. Serve warm.

Grace Bakke