"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne


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This recipe for CHICKEN POT PIES for 6, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, January 21, 2009


1 recipe Favorite pie crust recipe for double crust pie. Or frozen puff pastry, or store bought pie crust as directed on package.

1 large roasted chicken, cut into bite size pieces about 5 cups
8 oz sliced fresh mushrooms
1 cup chopped celery
2 ˝ cup frozen peas and carrots
1 clove minced garlic
1 TBL poultry seasoning
1 soup size can of chicken broth
5 TBL butter + 2-3 TBL more
5 TBL flour
2 cups half and half

Melt 5 TBL butter and sauté onions, mushrooms and celery, until they start to soften and brown. Add garlic, and 2 TBL more butter, melt and add the flour, stirring well. Pour in the chicken broth and poultry seasoning, bring to a simmer, Salt and Pepper to taste. I use powdered chicken base for extra body and all of the salt. Add half and half, chicken, peas and carrots, simmer about 5 minutes. adjust seasoning. This is one of those recipes that you may have to go back and forth with thickening or thinning. To thicken Mix equal parts of four and melted butter. Add 1 Tablespoon at a time simmering about 3 minute after each addition. The crust absorbs and thickens a little too as it bakes.

Preheat oven to 400

I like to use individual shallow crock pot/ramekins and fit my crust on top and cut a vent hole, or in a 10 cup rectangle baking dish, Bake on cookie sheet until crust is brown and filling is bubbly, about 45 minutes. Let rest about 10-15 minutes before serving.




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