"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Classic Chicken Pot Pie Recipe

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This recipe for Classic Chicken Pot Pie, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Darrington
Added: Monday, October 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 refrigerated or homemade
1/4 teaspoon pepper
pie crusts
1/2 cup chicken broth
1/3 cup margarine or butter
2/3 cup milk
1/3 cup chopped onion
2 cups cooked chicken, diced
1/3 cup all-purpose flour
2 cups veggies of your choice
1/2 teaspoon salt
(cooked crisp/tender)

Directions:
Directions:
Heat oven to 425. Place crust in pie plate. Melt margarine over medium heat. Add onion; cook 2 minutes till tender. Add flour, salt and pepper; stir till well blended. Gradually stir in broth & milk, until bubbly and thickened. Add chicken and veggies; mix well. Remove from heat. Spoon mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in top crust. Bake for 30-40 minutes till crust is golden. Let stand 5 minutes. Serve.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
One of my favorites. You can vary the chicken and veggie amounts if you'd like more.

 

 

 

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