"The belly rules the mind."--Spanish Proverb

Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Sue Chappell
Added: Friday, June 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp. butter
3 tbsp.flour
1/2 tsp. salt
1/4 tsp. pepper
1 c. chicken broth
1 c. milk or whipping cream
1 tsp. chicken bouillon granules
2 cups cooked chicken, shredded
1 box prepared Pillsbury pie crust
cooked vegetables (optional)

Directions:
Directions:
Melt butter and stir in flour, salt, and pepper. Cook until smooth, stirring constantly. Stir in broth, cream or milk, and chicken bouillon. Heat to boiling. Boil and stir 1 minute. Remove from heat and stir in shredded chicken. Add cooked vegetables, if desired. Pour into unbaked pie crust and cover with second pie crust. Make four small slits in top pie crust. Bake at 400 for 30 minutes. Remove from oven and let cool for a few minutes before serving.

Personal Notes:
Personal Notes:
If filling looks too thick, add a little more chicken broth to desired consistency.

 

 

 

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