"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Chicken Potpie Recipe

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

Contributor:  
Contributor:  
Lauren Weeks
Added: Sunday, June 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 T. butter or margarine
4 T. flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
1/2 c. chicken broth1/2 c. light cream
2 cups cubed cooked chicken or turkey
1 can (1 lb) peas and carrots, cooked and drained
1 can (8 oz) small whole onions drained

Directions:
Directions:
Melt butter in large saucerpan over low heat. Blend in flour, salt, pepper and thyme. Cook over low heat stirring untile mixture is smooth and bubbly. Remove from heat and stir in chicken broth and cream. Heat to boiling stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables. Pour into pastry line pie pan. Prepare pastry as directed except roll 2/3 of pastry for bottom crust; fit into 9 inch pie pan. Roll remainder into retangle, about 10x6 inches. Cut retangle into 12 satrips, each 1/2 inch wide. Place 7 strips of pastry across filling, arrange remaining strips crisscross to make lattice top. Trim edges and seal and flute Bake 35 to 40 minutes aand 425 or until golden brown.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Cover edge of crust with 2-3 inch strip of aluminum foil to prevent excessive browning.

 

 

 

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