"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Best Chicken Pot Pie Recipe

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This recipe for Best Chicken Pot Pie, by , is from Grandmother Sullivan's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heidi Masanga
Added: Wednesday, July 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked and chopped chicken
10 oz package frozen peas and carrots
1/3 cup margarine or butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cup Swanson chicken broth
2/3 cup milk
1 package Pillsbury pie crust

Directions:
Directions:
Rinse and drain vegetables. Melt butter and saute onion until soft. Add flour, salt and pepper and cook until bubbly. Stir in milk and chicken broth, and boil 1 minute stirring constantly. Remove from heat and add chicken and vegetables. Pour into 9 or 10 inch crust-lined pie pan. Cover top with second pie crust, pinch edges, and make 5 or 6 slits in top. Best to set pie on cookie sheet while baking in case of drips. Bake at 425 for about 35 minutes or until crust is golden. Cool 15 minutes before serving.

Personal Notes:
Personal Notes:
Ahhh, chicken pot pie is the ultimate comfort food. Definitely not low cal. Even yummier served with mashed potatoes.

 

 

 

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