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

Chicken Pot Pie Recipe

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

Mindy Lamb
Added: Thursday, April 10, 2008


3 T. butter
4 T. flour
1 tsp. salt
1/4 tsp. pepper
1 c. chicken broth
1/2 c. milk
1 sm. onion, diced
2 carrots, diced
2 stalks celery, diced
3 c. cubed chicken
1 pkg. frozen peas
Pastry for 2-crust pie

Melt butter, blend in flour, salt and pepper. Cook over low heat until smooth and bubbly. Stir in chicken broth and milk. Add onion, carrots and celery. Simmer about 5 minutes. Add chicken and peas. Pour into 9-inch pan lined with pastry. Cover with top crust with slits in it. Bake at 400 for 40 minutes or until brown. TIP: Half way through baking, cover edges of crust with foil.




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