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

Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Cindy Calder Rose
Added: Tuesday, July 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. chopped onion or 1/2 c. frozen pearl onions
6 T. butter
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
3 c. chicken broth
3 c. cubed, cooked chicken
1 10 oz. bag frozen peas & carrots
1 sheet puff pastry, cooked

Directions:
Directions:
In a large skillet cook onion in butter until tender, but not brown. Blend in the flour, salt and pepper. Add broth all at once. Cook and stir until thick and bubbly. Add chicken and frozen vegetables. Continue to cook until mixture is bubbly again. Pour hot filling into a greased casserole dish (I use a 9x13 glass dish). Top with a sheet of cooked puff pastry and serve.
To bake puff pastry sheet: Cut or roll thawed dough to fit the size of your dish. Place on ungreased cookie sheet and bake at 400 degrees for 10 to 15 minutes or until golden brown.

 

 

 

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