"The belly rules the mind."--Spanish Proverb

Classic Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Stephanie Blakeman
Added: Monday, February 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. skinless, boneless
1 c. sliced carrots
chicken breasts, cubed
1 c. frozen green peas
1 baking potato, cubed
1/2 c. sliced celery
1/3 c. butter
1/3 c. chopped onion
1/3 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery seed
1 3/4 c. chicken broth
2/3 c. milk
Two 9" pie crusts, unbaked

Directions:
Directions:
Preheat oven to 425 F.

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over the chicken. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Number Of Servings:
Number Of Servings:
8

 

 

 

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