"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

chicken pot pie Recipe

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This recipe for chicken pot pie, by , is from The Holloway Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
sara green
Added: Wednesday, November 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 can (10 3/4 ounces ) condensed chicken broth
1 1/3 cups water
4 medium carrots thinly sliced
3 medium red potatoes scrubbed and diced
2 tablespoons olive oil
2 cups quartered medium mushrooms
1 medium onion chopped
1 cup frozen peas
1/3 cup all purpose flour
1 refrigerated unbaked pie crust
2 1/2 cups chopped cooked chicken

Directions:
Directions:
Combine broth, 1 cup water, carrots and potatoes in a saucepan and bring to boil, reduce heat and simmer over low heat for 10 minutes. Preheat oven to 425 degrees. Heat oil in skillet adding mushroomsand onion saute' until soft. Stir in broth mixture. Wisk remaining water into flour until smooth. Then wisk into vegetable mixture, bring to boil. Spread piecrust on floured surface. Roll out to desired diameter of pie baking dish. Cut edges to the top of dish. Stir chicken into vegetable mixture. Place pie crust over filling, trim and flute the edges. Cut a scalloped round from the center with a cookie cutter. Bake until filling is bubbly and crust is browned....about 20 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Enjoy!!!

 

 

 

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