Recipe for Hearty Chicken Pot Pie

As more cooks turn to the internet to find and save recipes, the generations-old tradition of using paper recipe cards is disappearing.

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HEARTY CHICKEN POT PIE

(from a recipe card found on a bulletin board in a coin laundry) 

take a mess of chicken, doesn't matter what the part.

use a drumstick or a thigh and don't ferget the heart.

chop it up with celery and tomaters if ya gottem.

stick it in a pie pan with a thick n greasy bottom.

add a can of mushrooms and a can of sweet young peas.

I always add an onyun but you can do just as you please.

my husband likes tobasco sauce, but I don't never use it.

he can pour it from the bottle (he sure does abuse it!)

now here's the secret that my grandmaw taught me as a child --

use a lot of ketchup and the table will go wild.

They'll think that it's eye-talian and as elegant as can be,

and mebbe they will come on time and turn off the TV.

add a can of corn if there is company a-comin'

or you're troubled with in-laws that never will stop bummin'

a dash of pickle relish I have learned will give it zing

careful with the pepper or your tongue may start to sting

don't worry bout the mayonaise -- the more ya use the better

it melts into a gravy (that can really stain a sweater)

that little dab of cranberry that's been around forever

can be thrown in and guests will say "Oh my, how veddy clevah!"

last of all a can of cream of chicken soup, if it's on sale,

otherwise a splash of milk I find will never fail

 don't bother rolling out pie crust for such a simple dish

just use some frozen biscuit dough -- which first you have to squish

bake it in an oven around three fifty or so

for a half an hour or until the juices flow

let it cool while chopping up some coleslaw for the gang

cottage cheese with pineapple completes the whole shebang.

there you have my dinner, and I hope it suites yer taste

otherwise just slop the hogs -- don't let it go to waste!