"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Kendra McKenna
Added: Monday, May 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
3 oz cream cheese
1/2 c. butter
1.25 c. flour
1 egg, lightly beaten
Filling:
3 tbsp. butter
1.5 lbs. chicken breast, diced
1 onion, chopped
2 stalks celery, chopped
4 potatoes, cut in chunks
6 tbsp. flour
3 c. chicken broth
1 tsp. dried thyme
salt and pepper to taste
1 16-oz package of frozen mixed veggies

Directions:
Directions:
Crust Directions:
Put butter, cream cheese, and flour in food processor and process till grainy. Add the egg a little at a time until the dough forms a ball. Chill at least 2 hours before rolling.
Filling Directions:
Put butter in large saucepan and melt. Add chicken and saute for 5 minutes. Add the onion, celery, and potatoes and cook for another 5 minutes, stirring constantly. Add the chicken broth and bring to a boil. Simmer for 15 minutes until slightly thickened. Add the thyme and frozen vegetables and bring again to a slow boil. Put filling in a large casserole dish. Roll the dough to fit over the top with a 1/2 inch overhang and crimp the edges. Cut shapes in the dough to allow steam to escape. Bake at 400F for 45 minutes, or until the crust is golden brown and the filling is bubbly. Cool 10 minutes before serving.

 

 

 

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