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This recipe for CHICKEN VEGETABLE POTPIE, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Glenda Heizer
Added: Tuesday, December 16, 2008


2 c. chopped onions
1/2 c. unsalted butter
1/2 c. flour
1 c. half-and-half
2 c. chicken broth
1/4 c. chopped fresh parsley
1 tsp. dried thyme
2 tsp. salt
1/2 tsp. ground pepper
8 ounces button mushrooms, quartered
1 tbsp. butter
4 c. chopped roasted chicken pieces
3 carrots, diced, blanched and drained (2 c.)
2 celery ribs, chopped (1 1/3 c.)
6 small red potatoes, boiled, drained, and cut into bite-size pieces
1 small bunch broccoli, chopped, blanched, drained (2 c.)
1 (10ounce) pkg. frozen peas, thawed
3 phyllo sheets
6 tbsp. butter, melted

Saute onions in 1/2 c. butter until translucent. Add flour. Cook for 1 minute, stirring constantly. Add the half-and-half, chicken broth, parsley, thyme, salt, and pepper. Cook until thickened, stirring constantly. Remove from heat
Saute mushroom in 1 tbsp. butter until tender. Add the chicken, sautéed mushrooms, carrots, celery, potatoes, broccoli, and peas to the sauce.
Butter a 9x13 baking dish. Pour in the chicken mixture. Layer the phyllo sheets over the top, brushing some of the 6 tbsp. melted butter between each layer and over the top. Pinch the phyllo sheets to the rim of the dish to seal. Brush the top layer again with the remaining melted butter. Bake at 350 degrees for 45 to 50 minutes or until golden brown.

Number Of Servings:
Number Of Servings:
8 to 10 people
Personal Notes:
Personal Notes:
This recipe is from the Longaberger Cookbook. You can replace the chicken with beef , lamb, fish or whatever the meat you wish to use. This is very delicious.




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