"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from St. John Of The Cross Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Thomas-Greaves Family
Added: Friday, March 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pie crusts
2 cups chicken broth
1 tsp. Dijon mustard
1 package of boneless chicken breasts
1 9-10oz. package of frozen peas and pearl onions, thawed
2 large carrots, sliced and microwaved until tender
2 T. canola oil
2 T. flour
salt and pepper to taste

Directions:
Directions:
Cut chicken into bite-size pieces and brown in oil. Remove from skillet and set aside. Add broth to skillet and mustard and whisk until mixed. Bring to a boil, add flour and whisk until smooth, turn heat to medium and cook until thickened. Salt and pepper to taste. Add vegies and chicken and stir well. Pour into crust and top with second crust. Cut vents and brush with milk or egg white for shiny crust. Bake 350 for 60 minutes.

Personal Notes:
Personal Notes:
We like to use cookie cutters to cut pretty shapes from the top crust and offset them to allow for venting. This dish makes a satisfying meal when served with mashed potatoes.

 

 

 

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