"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Pot Pies Recipe

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

Eve Howard
Added: Saturday, July 15, 2006


1-1/2 cup flour
3 tablespoons ice water
3/4 teaspoon salt
2/3 cup cold butter
2 egg yolks
1 cup sliced carrots
1 cup sliced celery
1 cup chopped onions
2 cups frozen peas
4 boneless cooked and chopped chicken
Make a roux using may need to 2-3x:
4 tablespoons butter
6 tablespoons flour
3 cups chicken broth
2/3 cup milk

Topping for crust:
1/2 teaspoon salt
1 egg, beaten
dash pepper

prepare crust: roll into ball, cover with plastic wrap and put into refrigerator for 1-2 hours
Steam onion, carrots and celery, add frozen peas cook 10 minutes.Melt butter and make roux with flour, adding chicken broth and milk until slightly thickened.
Put filling into casserole dishes ( 8 pot pies dishes),cover with crust, may make more if using smaller casserole dishes.Bake on cookie sheet 30 to 45 minutes at 425 or until crust is light brown.

Personal Notes:
Personal Notes:
Vegetables, chicken, creaminess, and warmth all in a pastry crust...It's the perfect winter meal.




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