"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Homemade Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Lisa Baker
Added: Thursday, October 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped onion
1 cup chopped celery
1 1/2 cups diced potatoes
3 sliced carrots
1 (16 ounce) bag frozen mixed vegetables, thawed
1/2 cup margarine or butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken

2 (15 ounce) packages refrigerated pie crusts

Directions:
Directions:
Saute potato in margarine for 5 minutes in a dutch oven. Add onion, celery, carrots, and thawed frozen vegetables. Saute for another 10 minutes. Add flour gradually to the sauteed mixture, stirring constantly for one minute. Allow refrigerated pie crust to come to room temperature. Meanwhile, combine half and half and chicken broth. Gradually stir into the vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stirring well. Add additional salt and pepper to taste. Preheat oven to 400. Spray nonstick spray into a 9 X 13 casserole. Place pie crust on the bottom of the pan to cover, cutting to fit. Pour chicken/vegetable mixture over the pie crust, then top with the remaining pie crust. Cut vents into the top crust. Bake for 40 minutes or until crust is golden brown. Enjoy!

Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
1 1/4 / 30 min prep
Personal Notes:
Personal Notes:
This is a really good recipe. I love to double this one and freeze it!

 

 

 

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