"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Martica's Chicken Pot Pie, by Jennifer Gilman, is from Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
10 oz. frozen vegetables 1 can of mushrooms 1/3 cup melted butter 1/2 cup flour 2 cups of chicken broth 1 cup of half and half 1 tsp. salt 1/2 tsp pepper 2 cups of cooked chicken ( I use Publix Rotisserie lemon pepper!) I box of Pillsbury pie crust
Cook veggies' 1/2 way saute in butter until cooked; add flour in skillet w/veggies. In separate bowl combine chicken broth and half and half cream; pour into the pan w/veggies. Cook until thick and bubbly over med. heat. Stir in salt and pepper and add chicken. Pour into 8 x 8 casebook dish and cover with pie crust. Bake at 400º for 40 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.