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"The belly rules the mind."--Spanish Proverb

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from The Pettit Family Cookbook Project, 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 c. each: chopped celery, onion, carrots & any
other veggie you prefer, heavy cream or half &
half (NO substituting fat free milk, etc.)
2 cans chicken broth (14 oz. cans)
1 tsp. salt
1/2 tsp. pepper
1/4 lb. melted butter
1 c. all purpose flour (I use Wonder)
4 c. chopped cooked chicken (figure 1 - 1 1/2
breasts per person)
1 box Pillsbury Pastry Dough ( or make own)
Directions:
Directions:
Preheat oven to 375º
*In the melted butter, medium heat, saute' onion, celery & carrots until 'al dente'
*Slowly add flour to sautéed mixture, mixing constantly
*Slowly combine broth & cream. Slowly stir into vegetable mixture
*Stir in salt, pepper & chicken, stirring constantly
*In 2 qt. casserole dish, line bottom with Pillsbury Pastry Dough
*Pour mixture into casserole dish
*Cover casserole mixture / Pillsbury Pastry Dough (pinch edges of dough to form a tight seal with dish
*Cut slits in top of crust to allow steam to escape
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
1 - 11/2 hrs.
Personal Notes:
Personal Notes:
Enjoy!

 

 

 

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