"Those who forget the pasta are condemned to reheat it."--Unknown

Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Debbie Shibata
Added: Monday, December 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 chicken
3 carrots
1 c. frozen peas
1/3 c. butter
1/3 c. all purpose flour
1/3 c. chopped brown onion
1 tsp. salt
heaping 1/4 tsp. black pepper
1-3/4 c. chicken broth
2/3 c. milk
pastry for 9 inch 2-crust pie

Directions:
Directions:
Place chicken in pot of boiling water and cook for about 20 minutes.When barely cooked through, remove chicken to cool. Bone, cut into bite-sized chunks and set aside. Reserve broth.

Peel and dice carrots. Boil in chicken broth until fork tender. Remove from broth and set aside.

Melt butter in large saucepan. Saute onions until tender, Carefully stir in flour, salt, and pepper. Bring mixture to a boil, then stir in broth and milk. Stir while bringing to a boil. After gravy thickens, add chicken, carrots, and peas. Remove from heat and set aside.

Place bottom crust in glass pie pan, Trim edge to about 1/4 inch of the outside edge. Ladle in the filling (slightly heaping). Lay top crust over pan. Trim to 1/2 inch of the pan edge. Turn top crust edge over bottom crust edge and crimp to seal. Cut vents in the top.

Bake at 425 degrees for about 35 minutes (until crust is browned and the filling is bubbling.) Remove and let cool for 20-30 minutes before serving (if possible!)

Number Of Servings:
Number Of Servings:
One 9 inch pie
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is just a basic recipe. Feel free to substitute other veggies or meats or a different type of crust.

 

 

 

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