"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Barbara's Chicken Pot Pie Recipe

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

Thomas Gibbs
Added: Sunday, November 30, 2008


*Short cut
1 can small tender peas
1 can corn
1 can whole baby carrots
2 cans sliced potatoes
1 onion small (chopped fine)
1 ready to bake pie crust
1 cooked perdue roaster chicken (take skin off - pull chicken apart into small pieces)
Garlic powder (to taste)
salt & pepper (to taste)
2 jars of heinz chicken gravy (save 1/2 jar for topping after baked on individual pieces)

*Long version:
1 can of corn
1 small bag of fresh baby carrots
4 to 6 medium sized potatoes
1 small chopped fine onion
1 ready to bake pie crust / or jiffy pie mix
1 pack chicken breast boneless skinless (you can also mix w/thighs if you like dark meat)
1 tsp. olive oil
2 jars of heinz chicken gravy
Fresh garlic
salt / pepper

*Short Cut:
Preheat to 350
Mix all ingredients in large bowl.
Bake for approximately 40 minutes until crust is golden brown.

*Long version:
In a large cooking pot boil potatoes and carrots until tender. While potatoes and carrots boil cook chicken in a large frying pan with a dash of oil and fresh minced garlic.

Mold pie crust into pie pan.

Mix all ingredients in large mixing bowl, then pour into crust.

Bake at 350 approximately 40 minutes until golden brown.




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