"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 Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leslie Carver - Arlington Ward
Added: Monday, March 31, 2008


1 – 10 ounce package frozen peas and carrots
½ cup chopped onion
1 small can (4 oz) mushrooms (pieces)
¼ cup margarine
¼ cup all purpose flour
½ tsp salt
1/8 tsp pepper
2 cups water
¾ cup milk
1 Tbs chicken bouillon (instant)
3 cups chicken cooked (about 1 large breast)
Pillsbury pie crust – red box

Cook peas and carrots according to directions and drain. Cook onions in saucepan with margarine till tender (be careful margarine will burn easy) Cook on low. Stir in flour, salt and pepper. Quickly add water, milk, and chicken bouillon all at once. Cook and stir till thickened (turn up to med/high to thicken) stirring constantly. You can tell when it’s a little thicker. Be careful not to burn. After thicker and bubbly cook 1-2 minutes more, stirring constantly. Stir in vegetables, can of mushrooms, drained and chicken.
Put 1 pie crust in bottom of pie plate, pour in mix. Seal top crust on top and cut slits in the top. Bake at 350º for 20 minutes until golden brown.




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