"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

Contributor:  
Contributor:  
Amy Reed
Added: Friday, April 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pie crusts
1/3 c. margarine
1/3 c. chopped onion
1/3 c. all purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. chicken stock
2 1/2 c cooked chicken, cubed
2 c. frozen vegetables, thawed

Directions:
Directions:
Preheat oven to 425. In medium saucepan melt margarine. Add onion; cook until tender. Add flour, salt and pepper; gradually add broth and stir until thickened. Add chicken and vegetables. Remove from heat. Pour into crust. Top with second crust. Cut slits to allow for steam. Bake for 30 for 40 minutes until golden brown. Let stand for 5 minutes before serving.

 

 

 

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