"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

Chicken Pot Pie Recipe

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

Amy Durkin
Added: Wednesday, October 1, 2008


2 c. shredded cooked chicken
16 oz. frozen mixed vegetables
5 T. butter
2 sm. onions, chopped
5 T. flour
1 c. canned chicken broth
1/2 c. skim milk
1/2 c. white wine
1 T. dried tarragon
salt, pepper to taste
1 Pillsbury pie crust
1 egg
1 T. water

Preheat oven to 425. Remove pie crust from refrigerator to thaw. Combine chicken and vegetables and set aside. Melt butter in heavy sauce pan. Add onion and saute over medium heat about 5 minutes. Add flour and cook, stirring constantly for 5 minutes. Do not let flour brown. Add broth and cook, stirring constantly until thick. Stir in milk and wine. Cook over low heat until thick - about 5 minutes. Stir in tarragon, salt, pepper and simmer 1 minute. Add sauce to chicken and vegetables - mix gently. Mix egg and water in small bowl. Pour chicken filling in to pie plate. Roll out pie crust and cover chicken filling. Fold edges back in and pinch around edge to seal. Brush top with egg wash. Cut a steam vent in center. Place pie on baking sheet and bake on middle rack until crust is golden.




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