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

Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Helly Gritzner
Added: Wednesday, October 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. butter
1/3 c. flour
1/3 c. onion, chopped
1/2 t. salt
1/4 t. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 c. chicken, cooked and cubed
12 oz. frozen mixed vegetables
2 prepared pie crusts

Directions:
Directions:
Melt butter; add flour, salt, pepper, and onion. Cook a few minutes. Slowly, add broth and milk. Cook until thickened. Add chicken and vegetables.
Place one crust in bottom of 9x9 baking pan; spoon chicken mixture into crust. Make slits in top crust and place over mixture. Press edges together. Bake at 425 for 45 minutes. If the crust becomes dark, cover lightly with foil. This can be made without the bottom crust.

 

 

 

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