"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Lisa Cotter
Added: Saturday, January 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 box refrigerated pie crusts or homemade
1/3 c. margarine or butter
1/3 c. chopped onion
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 can chicken broth
1/2 c. milk
2 1/2 c. shredded cooked chicken or turkey
2 c. frozen mixed vegetables, thawed

Directions:
Directions:
1. Preheat over to 425. Place bottom pie crust in 9-inch glass pie pan.
2. In 2-quart saucepan, melt margarine over medium heat. Add onions cook and stir 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
The refrigerated pie crusts make this an easy meal to make from "scratch". A great family favorite at our house.

 

 

 

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