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Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Richard Bailey
Added: Monday, February 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Pie dough for two crust pie
2 boneless chicken breasts
2 boneless chicken thighs
4 carrots, trimmed and sliced thin
1 c. pearl onions, peeled
1 c. small new potatoes, peeled
1 c. white button mushrooms, washed and trimmed
1 can condensed cream of mushroom or cream of chicken soup or cream sauce of choice
3 tbsp. butter
1 beaten egg
salt and pepper to taste

Directions:
Directions:
Melt butter in large skillet and saute' carrots, onions and potatoes until carrots are tender. Add mushrooms and cook 5 minutes more. In medium saucepan with water to cover, poach chicken until tender. Cool and dice chicken. Roll pie crust and line deep dish pie pan with bottom crust. Add meat and vegetables to pie and pour soup or cream sauce over mixture. Salt and pepper, then add top crust and crimp edges. Brush top crust with beaten egg and cut steam vents. Bake pie at 350 degrees until golden brown.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
one hour

 

 

 

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