"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Aunt Melissa's Chicken Pot Pie Recipe

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This recipe for Aunt Melissa's Chicken Pot Pie, by , is from Homegrown Recipes From the Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Dombrowski
Added: Sunday, May 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup of steamed carrots, peas, and corn
1 cup of frozen pearl onions
1/3 cup of butter
1/3 cup of flour
1/2 tsp of salt and pepper
1 3/4 cup of chicken stock
2/3 cup of milk
3 cups of roasted chicken breast
Two 9 inch pastry pie crusts

Directions:
Directions:
Rinse the veggies. Melt the butter in a 2 qt saucepan over low heat. Stir in the flour, salt and pepper. Cook, stirring constantly until bubbly. Remove from heat. Stir in the stock and milk. Heat until boiling, stirring constantly. Boil and stir for 1 more minute. Mix in the chicken breasts and veggies.
Pour mixture into pie crust. Put top crust on and flute the edges and make a cross in the middle of the pie. Bake at 425 about 45 minutes.

Number Of Servings:
Number Of Servings:
10 Servings
Personal Notes:
Personal Notes:
You may also use frozen veggies and put mashed potatoes on the top instead of the pastry crust. I play around with different vegetables. Homemade stock is more flavorful than canned.

 

 

 

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