"Hunger is the best sauce in the world."--Cervantes

Chicken Pot Pie Recipe

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

Elizabeth Rogers and Abigal McBride Pellegrini
Added: Sunday, August 9, 2009


2 9" unbaked pie crusts
1 egg

1lb chicken diced
1 bag of frozen soup vegetables thawed
1/3 cup of butter
2/3 cup of chopped onion
1 stick of celery (1/2 cup)
1 can of cream of chicken soup
2 cups or one can of chicken broth

1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed

1. In a saucepan, place diced chicken and celery, Add chicken broth to cover and boil for 15 minutes. Remove from heat, drain broth into microwave safe bowl and set aside chicken. Dump frozen veggies into broth and microwave to thaw.

2. Meanwhile, lightly beat the egg. Pierce the bottom crust with a fork, use some of the egg to glaze and pre-bake a little.

3. In same saucepan over medium heat, cook chopped onions in butter until soft and translucent. Stir in can of cream of chicken soup, salt, pepper, and celery seed. Slowly stir in veggies and chicken broth. Dump chicken and celery into liquid mix. Remove from heat and set aside.

4. Place the chicken mixture in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Glaze crust with remaining egg. Make several small slits in the top to allow steam to escape.

5. Bake in a 425 oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Personal Notes:
Personal Notes:
This is Abigail's version of Elizabeth's recipe. We have been having lots of sister fun exchanging recipes!




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