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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Favorites from Homemade To Go, 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:  
2 c bechamel (recipe in Sauces)
1/4 c chicken base or bouillion equivalent
2 ready made rolled pie crust
2 c bite-sized baked or boiled chicken
3 small or 2 large cans Veg-All, drained
1 egg
Directions:
Directions:
Heat bechamel and mix with chicken base or boullion. Fold in vegetables and chicken, stirring as little as possible, set aside. Line a round casserole dish with one of the pie crusts. Prick crust with a fork to prevent it from puffing up, and bake at 375 for about 8 minutes. Pour filling mixture into cassrole dish and top with the other crust, trimming edges as necessary. Brush top crust all over with an egg wash (1 egg beaten with 1 T water). Cut 3-4 small slits into crust and bake at 375 for about 45 minutes, until crust is golden brown.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Cream of chicken soup plus a can of water or chicken stock can be substituted for the bechamel.

 

 

 

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