"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Mary Thiel
Added: Tuesday, November 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup butter/margarine
1/3 cup flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 cups cut-up cooked chicken
1 pkg ( 10 ounces ) frozen peas and carrots ( I actually leave this part out, why have to pick around them)
1 pkg prepared pie dough ( Pillsbury )


Directions:
Directions:
Heat butter/margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen veggies. Reserve.
Line a 8-9 inch pie plate with the prepared pie crust, pour chicken filling in and top with the second prepared pie crust. Roll edges under to seal; flute. Cut slits in center to allow steam to escape. Cook uncovered in 425 degree oven until crust is brown, 30 to 35 minutes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
We are not crazy about cooked veggies at my house but I have added cooked, cubed potatoes to this recipe and it turned out great.

 

 

 

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