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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Classic Chicken Pot Pie Recipe

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This recipe for Classic Chicken Pot Pie is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 refrigerated or homemade
1/4 teaspoon pepper
pie crusts
1/2 cup chicken broth
1/3 cup margarine or butter
2/3 cup milk
1/3 cup chopped onion
2 cups cooked chicken, diced
1/3 cup all-purpose flour
2 cups veggies of your choice
1/2 teaspoon salt
(cooked crisp/tender)
Directions:
Directions:
Heat oven to 425°. Place crust in pie plate. Melt margarine over medium heat. Add onion; cook 2 minutes till tender. Add flour, salt and pepper; stir till well blended. Gradually stir in broth & milk, until bubbly and thickened. Add chicken and veggies; mix well. Remove from heat. Spoon mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in top crust. Bake for 30-40 minutes till crust is golden. Let stand 5 minutes. Serve.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
One of my favorites. You can vary the chicken and veggie amounts if you'd like more.

 

 

 

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