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

Pam's Chicken Pot Pie Recipe

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

Kimberlee Roth
Added: Sunday, September 17, 2006


3 lbs fryer or breasts with the bone
3 qts water
1 tsp salt
tsp pepper
1 stalk celery, halved
1 medium onion
1 bay leaf

16 oz frozen mixed veggies
2 large potatoes, peeled and cubed
c butter
c flour
1 c milk
1 tsp salt
1 tsp pepper
tsp thyme
Dash of Mrs. Dash
9" refrigerated pie crust

Place the first seven ingredients in a large pot. Bring to a boil. Cover, reduce heat and simmer 1 hour. Remove chicken, reserving the broth. Discard the veggies and bay leaf. Skin and debone chicken and cut into bite sized peices. Return broth to a pot and boil. Add potatoes and boil until tender. Pour in frozen veggies for two minutes, before draining out potatoes. Drain veggies and reserve 3 c broth. Melt butter in a pan and add flour, stirring for 1 minute. Gradually add broth and milk, cooking over medium heat, stirring constantly until it thickens. Add all ingredients to this sauce, including veggies and chicken. Pour into a grease 9"x13" pan. Roll out the pie crust to fit the shape of the pan. It will be thin. If you want the crust thicker, pour mixture into a smaller pan. Place on top of mixture and crimp sides. Bake at 400 for 20 minutes it will look golden.




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