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Pot Pie Recipe

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This recipe for Pot Pie, by , is from The Dennis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannette Gibson

Category:
Category:

Ingredients:  
Ingredients:  
1 deep dish Pie Crust uncooked
1/3 c Butter
1/3 c Onion
1/4 c Flour
1 14 oz can Chicken or Beef broth
2 1/2 c Chicken, Turkey, Beef or Venison
Salt and Pepper to taste
2 c Frozen or Fresh vegetables of your choice cut into small pieces.See Note below.

Directions:
Directions:
Melt butter in pan. Add onion and cook till clear. Add flour slowly to create a rue. Slowly add chicken or beef broth and stir until thickened and smooth. Add protein (chicken, turkey, beef or venison) and vegetables until everything is well coated with the sauce. Salt and Pepper to taste. Pour into an uncooked pie crust. Top with 2nd layer of pie crust, cut vents and bake at 425║ for 30 to 40 minutes or until the crust is lightly brown and the sauce is bubbling up through the vents.

Note: If using fresh vegetables they should be par boiled to keep them from being slightly undercooked after the pie is cooked in the oven. I like to use fresh carrots, potatoes, green beans and corn. I sautÚ them in the butter first to get them slightly cooked then add the onion and cook till the onion is clear. This usually cooks the fresh vegetables enough that they are done when it comes out of the oven. If you like your veggies a little crisp skip this idea.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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