"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Pot Pie Recipe

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

Monica (Beckerich) Hodges
Added: Thursday, January 1, 2009


1/3 c butter
1/3 c all-purpose flour
1/3 c chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 c chicken or turkey broth
2/3 c milk
2 c cut-up cooked chicken or turkey
1 package (10 ounces) frozen peas and carrots

Celery Seed Pastry:
2/3 cup plus 2 tablespoons shortening
2 c all-purpose flour
2 tsp celery seed
1 tsp salt
4 to 5 tbsp water

To prepare filling: Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low hear, 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 vegetables; set aside.

To prepare Celery Seed Pastry:
Cut shortening into flour, celery seed and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary)). Gather pastry into ball.

Roll 2/3 of pastry into 13- inch square on lightly floured surface. Ease pastry into square pan, 9x9x2 inches; pour chicken filling into pastry-lined pan. Roll remaining dough into 11-inch square; place over filling. Roll edges under; flute. Cut slits in center to allow steam to escape. Bake 30-35 min, uncovered, in 425 oven until golden brown.

Number Of Servings:
Number Of Servings:
Makes 9 servings




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