"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from The Diane Larson 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!

Diane Larson


2-3 pounds of chicken
1 large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 bay leaf
1 Tbsp parsley
2 tsp salt
1/2 tsp pepper
4 carrots, cut into chunks
2 potatoes, cut into chunks
1 cup frozen peas
1 cup frozen corn
Pie crust (x4 recipies of single crust-page 137)
1/2 cup flour
1 cup milk

-Place chicken in large stock pot. Cover with water. Add onion, celery, garlic, bay leaf, parsley, salt, and pepper. Bring to boil, turn heat down to low and simmer for one hour or until chicken is tender. Remove meat from broth. Remove meat from bones and cut into bite size pieces.
-Cook carrots and potatoes in broth until tender.
-Line baking pan (10 x 13) with half of the pie crust.
-Mix together chicken and vegetables. Pour into crust.
-You should have about 4 cups of broth, if not, add canned chicken broth to make 4 cups.
-In a pint jar, shake flour with milk vigorously until smooth. Add to hot broth. Season with salt and pepper to taste. Pour over chicken and vegetables.
-Top with remaining pie crust. If crust hangs over edge, simply fold back - does not have to be pretty. Cut slits into the top of the crust to let the steam escape. Bake 30-45 minutes until crust is browned and juices are bubbly.

Personal Notes:
Personal Notes:
Add whatever vegetables you like - green beans, mushrooms, sweet peppers.....
This was inspired by a recipe from Kenny's mom, Shirley.




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