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Chicken Pot Pie Recipe

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

Sarah Robinson


16 oz. frozen vegetables
1/2 c. chopped onion (or more)
1/2 c. chopped fresh mushrooms
1/4 c. butter
1/3 c. flour
1/2 t. sage
1/4 t. pepper
3/4 c. milk
2 c. water
1 T. chicken bouillon granules
3 c. cut-up cooked chicken
1/4 c. chopped pimento
2 T. parsley
2 pie crusts (store bought ones work well)

Cook veggies according to package directions and drain.
In medium saucepan, cook onions and mushrooms in butter until tender but no brown. Stir in flour, salt, sage and pepper.
Add water, milk and chicken bouillon granules all at once. Cook and stir until thickened and bubbly.
Cook and stir 1-2 minutes more. Stir in drained veggies, chicken pimento, and parsley. Heat until bubbly.
Line the bottom of a greased pie plate with one pie crust.
Pour chicken mixture into dish.
Place the 2nd pie crust on top of the chicken mixture; cut slits in top for steam.
Bake at 450 for 25 minutes or until crust is golden brown. A chilled casserole will take much longer.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
25 minutes




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