"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Heather Swenson
Added: Tuesday, March 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 T butter/marj.
3 T Flour
1/2 tsp. salt
1/8 tsp. pepper
1 cup chicken broth
1 cup heavy whipping cream
2 cups cooked chicken or turkey
3/4 package frozen vegetables (see personal notes)
chopped onion
2- 9 inch pie crusts

Directions:
Directions:
425 35-40 minutes

Heat butter with onion on low until onion is tender. Stir in flour, salt and pepper. Stir until mixture is smooth. Remove from heat and stir in broth and cream. Put back on heat and bring to a boil for one minute. Stirring constantly. Stir in meat and vegetables. Put in pie crust and top with other pie crust. Slit top crust lightly. Bake.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
The frozen veggies work well if you are in a hurry. I'm not a fan of frozen vegetables so I like to boil some carrots, potatoes, and peas until crisp tender and add that in place of the bagged vegetables.

I also suggest putting a cookie sheet under your pot pie as it bakes to prevent spill-over!

 

 

 

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