"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Barb Whimpey
Added: Thursday, November 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked diced potatoes, 1 package (10oz) frozen peas and carrots, 1/3 cup butter, 1/3 cup flour, 1/3 cup chopped onion, 1/2 tsp salt, 1/4 tsp pepper, 1 3/4 cups chicken broth, 2/3 cup milk,
2 1/2 - 3 cup shredded or diced cooked chicken, Betty Crocker Mix for 9 inch 2 pie crust.

Directions:
Directions:
Rinse frozen peas adn carrots under running cold water to separate, drain, heat butter in 2 quart sauce pan over low heat until melted. Stir in flour, onion, salt & pepper. Cook, stirring constantly until mixture is bubbly, remove from heat. Stir in broth adn milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in chicken and vegtables. Place in pie crust. Cook at 425 until golden brown about 35 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 min

 

 

 

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