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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Classic Chicken Pot Pie Recipe

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This recipe for Classic Chicken Pot Pie is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 pkg. Pillsbury Refrigerated Pie Crusts, softened as directed on package

Filling:
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
½ teaspoon salt
¼ tsp pepper
1 ½ cup chicken broth
2/3 cup milk
2 ½ to 3 cups shredded cooked chicken
2 cups vegetables (broccoli, potatoes, etc.)
Directions:
Directions:
Heat oven to 425 degrees. Make pie crusts as directed on package for two-crust pie using 9-inch pie pan. In medium saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well. Remove from heat. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top crust. Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving

 

 

 

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