"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 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tera Brown
Added: Saturday, May 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 2 c. flour
3/4 tsp. salt
2 egg yolks
3 Tbsp. Ice water
2/3 c. cold butter

Filling:
1 c. sliced carrots ( 3 carrots)
1 c. sliced celery( 1 stalk ) or potato (I use both)
2 c. frozen peas
1 c. onion minced
4 chicken breasts
4 Tbsp. Butter
5 Tbsp. Flour
2 c. chicken broth
2/3 c. milk
2 tsp. salt
dash pepper
1 egg white

Directions:
Directions:
Prepare dough by sifting flour and salt. Add yolks, water, butter and blend. Refrigerate until ready, it makes it easier to work with.

Steam vegetables( carrots, celery, potato, onion). Add frozen peas and steam for 2 more minutes. Poach chicken in boiling water 8 - 10 minutes. In a separate pan, melt butter, remove from heat and add flour, whisk until smooth. Add chicken broth and milk. Bring to boil, cook until thick. Cut chicken into pieces, add to sauce. Add salt and pepper. Add vegetables to sauce and simmer for 4 - 5 minutes. Roll out dough for filling. Brush top crust with egg white. Bake 30 - 45 minutes
at 425.

 

 

 

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