"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Pot Pie Recipe

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

Sharon Ancelet
Added: Monday, July 31, 2006


1/3 c. margarine
1/3 c. all purpose flour
1/3 c. chopped onion
1/2 tsp. Salt
1/2 tsp. Pepper
1 3/4 c. chicken broth (2 cans)
2/3 c. milk
2 c. of cooked, cut-up chicken
1 c. diced canned carrots
1 c. of canned peas
1 c. diced cooked potatoes

1. Heat margarine over low heat until melted.
2. Blend in four, onion, salt, and pepper.
3. Cook over low heat, stirring constantly until mixture is smooth and bubbly.
4. Stir in broth and milk.
5. Heat to boiling, stirring constantly.
6. Boil and stir 1 min.
7. Stir in chicken and vegetables.
8. Pour into homemade or refrigerated piecrust.
9. Cook until crust is brown and chicken mixture is bubbly.




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