"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Pot Pie Recipe

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

Sam Baronian
Added: Wednesday, September 23, 2009


1 (2 1/2 - 3 lb) broiler-fryer
1 onion, quartered
1 stalk celery, cut into large pieces
1 teaspoon dried whole basil
1 teaspoon dried whole thyme
1 teaspoon dried whole rosemary leaves, crushed
1 teaspoon salt
1 bay leaf
1 cup finely chopped celery
1 cup finely chopped onion
1 cup finely chopped carrot
1 cup finely chipped potato
1/3 cup butter or margarine, melted
1/2 cup all-purpose flour
1 1/2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
Pastry (recipe follows)
1 egg
1 tablespoon milk

3 cups all purpose flour
1 teaspoon salt
1 cup shortening
1 egg, beaten
1/4 cup plus 1 tablespoon ice water
1 tablespoon vinegar

Combine first 8 ingredients in a Dutch oven. Cover with water, and bring to a boil; cover, reduce heat. and simmer 1 hour or until tender. Remove chicken from broth; strain broth, reserving 1 1/2 cups. Cool chicken. Remove chicken from bone; chop meat.

Saute 1 cup each of celery, onion, carrot, and potato in butter until crisp-tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 teaspoon salt, pepper, and chopped chicken.

Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Fit into a 9 1/2 inch deep-dish pie plate. spoon chicken mixture into pastry.

Roll remaining pastry to 1/8-inch thickness, and place over chicken filling. Trim, seal, and flute edges. Roll out dough scraps, and cut into a chicken or desired shape, Dampen with water, and arrange over pastry, if desired. Cut slits in top of pastry to allow steam to escape.

Combine egg and milt; blend well. Brush over pastry. Bake at 400 degrees for 30 minutes or until golden brown.


Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg, ice water, and vinegar; sprinkle evenly over surface, and stir with a fork until dry ingredients are moistened. Shape into a ball.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
2 hours




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