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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from The Centennial Hockey Team Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. salted butter
1/3 c. all-purpose flour
2 3/4 c. chicken broth
3/4 tsp. salt
1/4 tsp. black pepper
3 1/2 c. cooked chicken torn or cut into bite-size pieces
1 (10 oz) pkg frozen mixed vegetables, thawed (about 1 1/4 c.)
1/2 c. chopped celery
1 egg (beaten)
1 tsp. water
1 refrigerated pie crust (preferably Pillsbury)
Directions:
Directions:
Melt butter in heavy large skillet or pot over low heat; add flour, stirring until smooth. Cook about one minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in salt and pepper. Stir in chicken, vegetables, and celery. Spoon chicken mixture into a lightly greased 13x9 or 12x8 inch dish. (I lightly spray Pam, and then wipe out excess with a paper towel)

Roll out the pie crust and cut into even strips about 3/4" wide. Arrange strips lattice-fashion across top of casserole. Combine the beaten egg with the one teaspoon of water and lightly brush pastry.

Bake pie at 400 degrees for 35 to 40 minutes, or until crust is browned.

 

 

 

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