"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

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.

Helly Gritzner
Added: Wednesday, October 24, 2007


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

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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