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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from April's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. Chicken, boneless/skinless
2 Cups Chicken Broth
Salt & Pepper to Taste
1/2 tsp. Poultry Seasoning
1/4 tsp. Herbs de Provence
6 TBsp Butter or Margarine
1 medium Onion, chopped
1 Cup Celery, chopped ( 2 or 3 stalks)
2/3 Cup Flour
2 Cups Vegetables - frozen, canned or fresh cooked
1 tsp. Parsley
1 9" Pie Crust
1 Egg, slightly beaten

Directions:
Directions:
Step 1 - Cook Chicken:
1. In large sauce pan, combine Chicken, broth, salt, pepper & poultry seasoning. Bring to a boil. Cover and simmer for 30 minutes, until Chicken is done.

2. Remove Chicken. Pour liquid into measuring cup to cool. Spoon off fat. Add enough milk to equal total of 5 cups of liquid. Set aside.

3. Cube Chicken. Set aside.

Step 2 - Make Sauce:
1. In same sauce pan, melt butter, add onion and celery, sauté until tender. Stir in flour until blended.

2. Gradually stir in Milk/broth mixture. Simmer, stirring constantly, until thickens and comes to a boil.

3. Add back in chicken pieces, cooked vegetables, parsley & Herb de Provence. Heat through.

Step 3 - Make "Pie": Preheat Oven to 400º
1. Pour into lightly greased 9 x 13 baking dish or very deep pie dish.

2, Roll our pie crust to more of a rectangular shape. Cover baking dish. Roll edges, cut off excess. Flute edges to seal. Brush top with beaten egg.

3. Bake for 30 minutes until crust is golden brown & filing is bubbling. Let cook for 10 minutes before serving.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
About 1 to 1 1/2 hours
Personal Notes:
Personal Notes:
Tip: place baking dish onto cookie sheet in oven to catch any spill.

Can also use individual oven-proof bowls instead of one large casserole dish. Cut pie crust to fit each bowl. May need 2 crusts.

 

 

 

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