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Chicken Pot Pie Recipe

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

Linda Larsen
Added: Monday, February 27, 2006


1 1/2 c. flour
1 t. salt
5 T. chilled butter cut into small pieces
2 large eggs
2-3 T ice water

1 T. butter
1 large onion, finely chopped
1 t. dried thyme
1 1/2 c. whipping cream
1/2 c. chicken broth
2 T. flour
2 T. cornstarch
1 1/2 t. paprika
1 c. frozen sliced carrots
1 c. frozen peas
4 c. shredded cooked chicken

For Piecrust: Combine flour and salt. Using a pastry blender or 2 knives, cut butter into flour to form course crumbs. Beat together 1 egg and 2 T water. Add to flour mixture; mix until soft piecrust forms, ading more water,if needed. Shape into disk, wrap in plastic wrap; chill 1 hour.
For filling: In large skillet, melt butter over medium beat. Add chopped onion and thyme; saute 5 minutes. Whisk together cream, broth, flour, cornstarch and paprika; whisk into onion mixture. Add carrots, peas and chicken to sauce. Mix well. Pour into 9 inch baking dish. Preheat oven to 400. On floured surface, roll out piecrust into 12-in round. Place on top of filling' trim edge of piecrust. Flute edge and cut hole in center. Roll piecrust scraps. Cut leaves with cookie cutter; form balls for berries and arrange on pie. Lightly beat remaining egg; brush crust and cut-outs. Bake until filling is bubbly and crust is browned, about 25 to 30 minutes.




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