"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from 2017 Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandy King


1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine or butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 tsp salt
1/4 tsp pepper
4 cups chicken, cooked and chopped
2 pie crusts
frozen peas (optional)

1. Preheat oven to 400º.
2. Saute onion, celery, carrots and potatoes in margarine or butter for 10 minutes.
3. Add flour to sautéed mixture, stirring well, cook one minute stirring constantly.
4. Combine broth and half-and-half.
5. Gradually stir into vegetable mixture.
6. Cook over medium heat, stirring constantly, until thickened and bubbly.
7. Stir in salt and pepper; add chicken and stir well.
8. Pour into shallow 2 qt dishes or one 9 x 13 pan; top with pie crusts.
9. Cut slits to allow steam to escape.
10. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.




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