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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from 50 Years of Slade Family Cooking, 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!

Lisa Ertel


1/4 c. butter
1/2 c. chopped celery
1/2 c. chopped onion
1 c. diced carrots
1/2 c. peas
1/2 c. diced potatoes
2 - 3 TB flour
salt & pepper to taste
1 3/4 c. chicken broth
3/4 c. cream
2 c. cooked, diced chicken

Saute vegetables in butter 10 min. Stir in flour, salt and pepper until blended. Stir in broth and cream. Cook and stir until mixture boils (mixture will be thin). Add chicken. Pour into pastry lined dish (2 quart dish). Top with crust. Bake at 400 for 25-30 minutes.

Crust for pot pie -- or use pre-made or other recipe:
1 c. shortening
2 2/3 c. flour
1 tsp. salt
7 - 8 TB cold water
Cut shortening into flour and salt. Add water until it's not too crumbly. Roll out thin. Makes 2 10" crusts. Bake crust at 475 for 8-10 minutes.




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