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

Hearty Chicken Pot Pie Recipe

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This recipe for Hearty Chicken Pot Pie is from God's Cooks: Sharing Our Blessings - Volume 2, 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 can (10 ¾ oz.) condensed chicken broth
1 ⅓ c. water, divided
4 med. carrots, thinly sliced
3 med. red potatoes, diced
2 tbsp. olive oil
2 c. med. mushrooms, quartered
1 med. onion, coarsely chopped
1 c. frozen peas
⅓ c. flour
1 unbaked pie crust for a 9-inch pie plate
2 ½ c. chicken, cooked and chopped
Directions:
Directions:
Combine broth, 1 cup water, carrots and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat 10 minutes. Preheat oven to 425º. Heat oil in large skillet over medium heat. Add mushrooms and onion; sauté until softened, about 5 minutes. Stir in broth and peas. Whisk remaining ⅓ cup water into the flour until smooth; whisk into vegetable mixture. Increase heat to medium high; bring to a boil. Prepare pie crust, to fit 1-inch larger than top of of your 2-quart baking dish. Stir chicken into vegetable mixture and transfer in the baking dish. Place crust over filling; trim and flute the edge. Cut a round circle from the center of your crust. Bake until filling is bubbly and the crust is browned, about 20 minutes. Makes six servings.

 

 

 

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