"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Sara Anderson
Added: Wednesday, April 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 oz) bag frozen mixed vegetables
1/3 c. butter
1/3 c. flour
1/3 c. chopped onion (optional)
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth (from bouillon granules)
2/3 c. milk
2-3 c. chicken , cooked and cubed
1 pkg crescent rolls

Directions:
Directions:
Heat butter, stir in flour, onion, salt and pepper (saute onion now if using). Cook until constantly bubbly, remove. Stir in broth and milk. Return to heat and boil, stirring constantly 1 minute. Stir in chicken and veggies. Place in casserole dish and top with 1 layer of crescent rolls spread out flat. Bake according to roll directions - plus 5 to 10 minutes more, or until crescents are beginning to brown.

Notes - I always use whatever canned/frozen/fresh veggies I have on hand. I cook the frozen or fresh veggies until tender first. We really enjoy a sweet potato (and/or white potato) in this dish - peel and cube and simmer in a small amount of water in pan or microwave until tender. If you are serving later or bringing to someone as a meal, cook the mixture first in the oven or microwave until warm, then proceed with the crescent rolls.

 

 

 

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