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Chicken Pot Pie Recipe

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

Marthalou Thompson
Added: Saturday, September 20, 2008


2 medium potatoes, diced
3 medium carrots, diced
3/4 c. frozen peas
1/2 c. chopped onion
1/2 c. chopped mushrooms
1/4 c. butter
1/3 c. flour
1/2 t. salt
1/8 t. pepper
1 T. instant chicken bouillon granules
3/4 c. milk
2 c. water
2 c. cubed, cooked chicken
Pastry for double crust pie

Cook potatoes and carrots until barely done, add peas last couple of minutes to thaw, drain. In skillet cook onion and mushrooms in butter until tender but not brown. Add flour, salt and pepper. Cook 1 or 2 minutes until flour is cooked. Add water, milk and chicken granules all at once. Cook and stir until thickened and bubbling and cook an additional 1 or 2 minutes. Add drained vegetables and chicken to gravy mixture. Put pie crust in bottom of deep-dish pie plate, add chicken mixture, add top crust. Cut slits to vent steam. Bake 35-45 minutes or until crust is golden brown and filling is bubbling.

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