"Hunger is the best sauce in the world."--Cervantes

Chicken Pot Pie Recipe

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

Added: Monday, April 7, 2008


6 chicken breasts, split
1 T salt
3 stalks celery, chopped
2 large onions, chopped
1 small package frozen peas and carrots
7 T butter
7 T flour
1 c light cream (or half n half)
2 c chicken broth (possibly more)
salt and pepper, to taste
pie crust for 2 qt casserole

~Place chicken, salt and celery in large pot with enough boiling water to half cover chicken. Simmer until chicken is tender, about 1 to 1 1/2 hours. Cook onions separately in 1 cup broth.
~Remove chicken from pot and bone, leaving it in fairly large pieces, Arrange with cooked onions and celery in 2 quart casserole, along with thawed peas and carrots.
~Make sauce as follows: Melt butter in double boiler. Add flour and stir until smooth. Add light cream (or half n half) and chicken broth, and stir constantly until sauce is thickened. Season with salt and pepper, to taste.Pour sauce over chicken mixture in casserole. Make sure ingredients come at least 1/2" clear of top to allow for overflow of juices.
~Cover with pie crust. Poke holes in crust and brush with cream or half n half. Bake at 425 for 25 to 35 minutes, until crust is golden brown.




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