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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from The Friends & 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 lb. chicken, cooked and chopped
1 c. sliced carrots
1 c. peas
1/2 c. celery
1/3 c. butter
1/3 c. onion, chopped
1/3 c. flour
1/2 tsp. salt
1/4 tsp. celery seed
1 3/4 c. chicken broth
2/3 c. milk
2 (9-inch) pie crusts, unbaked
Directions:
Directions:
In a saucepan, combine chicken, carrots, peas, and celery. Add just enough water to cover the ingredients, boil for 15 mins. In another saucepan, cook onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium heat until thick. Remove from heat and set aside. Place chicken/veggie mixture in the bottom of the pie crust. Pour hot broth and milk mixture over top. Cover with the top crust and seal the edges. Cut several slits in the top of crust. You may also want to cover the pie edges with tin foil to prevent the crust from burning. Bake at 425º for 30-35 mins.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I always pull this recipe out when the weather starts to turn in the Fall. It always makes for such a cozy dinner at the end of a cold day. It's a great way to use up your leftover turkey from Thanksgiving too!

 

 

 

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