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Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Linda Meyer
Added: Tuesday, July 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (10oz.) mixed vegetables
1/2 c. chopped onion
1/2 c. chopped mushrooms
1/4 c. butter
1/3 c. flour
1/2 tsp. salt
1/4 tsp. sage
1/8 tsp. pepper
2 c. water
3/4 c. milk
1 T. instant chicken bouillons granules
3 c. cooked chicken or turkey
1/4 c. chopped pimento (opt.)
1/4 c. snipped parsley (opt.)

Directions:
Directions:
1. Cook veg. according to pkg. directions; drain.

2. In saucepan combine onion, mushrooms, butter and cook until tender but not brown.

3. Stir in flour, salt, sage and pepper. Add water, milk, chicken bouillon all at once. Cook and stir an additional 1 to2 min.

4. Stir in veg., chicken, pimento and parsley. Heat until bubbly. Turn chicken mixture into a 12 X 7 1/2 X 2 in. baking dish.

5. Using any recipe for double crust pie pastry, roll into 15 X 10 in. rectangle. Place over chicken.
Cut slits in tip of pastry for steam to escape. Bake at 450 for 10 to 12 min. or until crust is golden brown.

Number Of Servings:
Number Of Servings:
6

 

 

 

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