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Old-Fashioned Chicken Pot Pie Recipe

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This recipe for Old-Fashioned Chicken Pot Pie, by , is from Pine River Senior Center, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Knoll
Added: Monday, November 2, 2009


1-1/2 cups fresh mushrooms, sliced
1 cup fresh carrots, sliced
1/2 cup onion, chopped
1/3 cup butter
1/3 cup all purpose flour
1-1/2 cups chicken broth
1-1/2 cups milk
4 cups cubed chicken breast, cooked
1 cup frozen peas
1 jar (2 oz.) diced pimentos, drained
1 tsp. salt

Biscuit topping:
2 cups all purpose flour
4 tsp. baking powder
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 cup cold butter
2/3 cup milk

For the pie, in a large saucepan, sauté the mushrooms, carrots and onion in butter until tender; sprinkle with flour. Gradually stir in broth and milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, pimentos and salt; heat through. Pour into a greased shallow 2-1/2 quart baking dish; set aside. For the biscuit topping, combine the flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs; stir in milk, just until moistened. Turn onto a lightly floured surface; knead 8 to 10 times. Pat or roll out to 1/2” thickness; cut with a floured 2-1/2” biscuit cutter. Place biscuits over chicken mixture. Bake, uncovered, at 400 degrees for 15 to 20 minutes or until biscuits are golden brown. Yields 6 to 8 servings.




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