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Chicken Pot Pie Recipe

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

Teresa English
Added: Thursday, February 7, 2008


one whole chicken
2-3 c water
2 carrots, diced
2 stalks celery, diced
1 medium onion, chopped
2 T chicken boullion
pepper to taste
1/4 c flour
prepared pie crust
1/4 c butter
1 small can mushrooms, if desired
1 c frozen peas

Combine first 7 ingredients in large saucepan. Bring to boil. Simmer 35-40 minutes until chicken is tender. Remove chicken and cool. Skin and debone chicken. Cut into bite size pieces.

Strain broth, reserving vegetables. Melt butter in medium pan. Blend in flour til smooth. Stir in 1 1/3 c broth. Cook over medium heat, stirring constantly until thickened. Add peas and mushrooms. Add salt and pepper to taste. Stir in reserved chicken and veggies.
Turn mixture into pie crust. Top with the other crust. Bake at 425 for 15-20 minutes or until the crust is golden and chicken mixture is bubbly hot. Let sit a few minutes before cutting.

Personal Notes:
Personal Notes:
This takes some work but it is sooo good.




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