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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Bouffard Family Favorites, 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:  
CRUST
1 (15 oz) Pkg Refrigerated Pie Crusts

FILLING
1/3 cup margarine or butter
1/3 cup chopped onion
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
Directions:
Directions:
1. Heat oven to 425ºF. Prepare pie crusts as directed on package for two crust pie using 9 inch pie pan.

2. Melt margarine in medium saucepan over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

3. Add chicken and mixed vegetables; mix well. Remove from heat. Spoon chicken mixture into crust lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.

4. Bake 425ºF. for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Copyright 1999 The Pillsbury Company
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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