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Chicken Pot Pie by Kathy Butcher Recipe

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This recipe for Chicken Pot Pie by Kathy Butcher is from Our Family Recipes , 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:  
Pastry for 2 crust pie or Fillo pasty dough
1 Rotisserie chicken
1/2 cup onion, finely chopped
6 Tbsp butter
1/2 cup all-purpose flour
3 cups chicken broth
1 package frozen peas and carrots, cooked and drained
Salt and pepper to taste
Directions:
Directions:
1. Preheat oven to 450.
2. Cook onions in butter till tender, but not brown.
3. Blend in flour, salt and pepper.
4. Add chicken broth one cup at a time. Stirring constantly till thick and bubbly.
5. Shred the rotisserie chicken and add to mixture.
6. Add remaining ingredients.
7. Either pour into pie shell or pour into greased 9 x13 oven safe backing dish (You can put a layer of Fillo on the bottom of the baking dish if you wish)
8. Top with either the pie crust or the Fillo (If topping with Fillo, butter every 5th or 6th sheet).
9. Bake about 30 minutes or until golden brown.
Personal Notes:
Personal Notes:
We prefer this with the Fillo pastry dough.

 

 

 

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