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Chicken Pot Pie Recipe

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

Maness Hensley


1 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
1/3 c. butter
1/2 c. all purpose flour
2 c. chicken broth
1 tsp. salt
1/4 tsp. pepper
4 c. chopped chicken
Basic pastry
parsley (optional)
1 c. half and half

Saute onion, celery and carrots in butter for 10 minutes; add flour. Cook 1 minutes, stirring constantly. Combine broth and half and half; gradually stir into vegetable mixture. Cook over medium heat until thickened and bubby. Stir in salt and pepper; add chicken. Pour into shallow 2 quart casserole. Top with pastry. Cut slits to allow steam to escape. Bake at 400 degrees for 40 minutes or until crust is golden brown.
Basic pastry:
1 c. all purpose flour
1/2 tsp. salt
1/3 c. plus 1 tsp. shortening
3-4 T. cold water
Combine flour and salt to bowl; cut in shortening until mixture resembles coarse meal. Sprinkle cold water evenly over surface. Stir with fork until all ingredients are moistened. Shape into ball and chill. Then roll pastry to fit casserole dish.




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