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Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Marie Evnochides

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken, remove skin
1 large white onion, diced
3 celery stalks, diced
3 carrots, sliced
4 tbsp. butter
2 cans condensed cream of chicken soup (Campbell’s)
1 can condensed cream of celery soup (Campbell’s)
1 qt. carton chicken broth (Swanson’s)
1 tsp. Italian seasoning
1 1/2 tsp. basil
3/4 tsp. thyme
1/2 tsp. sage
1 tsp. oregano
salt & pepper to taste
2 pkg. puff pastry dough
1 egg
fresh thyme sprigs, for garnish

Directions:
Directions:
Bring 3/4 c. of chicken broth to a boil. Add skinless chicken & cook approximately 10 minutes or until chicken can be pulled apart. Drain, reserve liquid, pull apart chicken into bite-size pieces & set aside. In large (6 qt.) saucepan, sauté celery, onions & carrots until celery is tender & onions are opaque. Add reserved liquid, both undiluted cream of chicken & cream of celery soups, vegetables, & spices. Stir. Add the chicken & slowly add in chicken broth so sauce isn’t too thick. Simmer about 20 minutes. Do not let boil. Line the sides of either an 11x15 in. casserole dish or 8 individual casserole dishes with puff pastry. Ladle chicken mixture into casserole dishes. Cover top with 2nd puff pastry dough, sealing the edges. Cut several slits in the top of the pastry for venting. Brush tops with egg wash. Bake at 350º for 1 hour if using an 11x15 in. dish or for 45 minutes for individual containers. Garnish with fresh sprig of thyme.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Makes 8 servings. If you make this the day before, the sauce will thicken and the pie will be more delicious than it already is.

 

 

 

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