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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Classic Chicken Pot Pie Recipe

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This recipe for Classic Chicken Pot Pie is from The Lambert Family Cookbook , 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 box refrigerated pie crusts, softened as directed on box
1/3 c. butter or margarine
1/3 c. chopped onion
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
1/2 c. milk
2 1/2 c. shredded cooked chicken
2 c. frozen mixed vegetables, thawed
Directions:
Directions:
Heat oven to 425º. Make pie crusts as directed on box for two-crust pie using 9-inch glass pie pan. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 min, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Bake 30-40 min or until crust is golden brown. During last 15-20 min of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 min before serving.
Number Of Servings:
Number Of Servings:
6

 

 

 

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