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"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 is from Grama Betty's Recipe's, 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:
2/3 cup +2 tblsp shortening
2 cups flour
1 tsp salt
1 tsp celery seed
4-5 tblsp water

Filling:
1/3 cup margarine
1/3 cup flour
1/3 cup onion, chopped
1/2 tsp salt
1/4 tsp pepper
1 3/4 cup chicken broth
2/3 cup milk
2 cups cut up chicken
1 10 oz pkg frozen vegetables
Directions:
Directions:
Pastry:
Put flour and salt in large bowl. Cut in shortening until it becomes crumbly. Add water one tablespoon at a time mixing until blended well. Turn out onto a floured board - Split into two equal pieces. Roll out to fit into 9x9x2 pan and line pan with the dough.

Filling:
Heat margarine over low ;heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly, remove from heat. Stir in broth and milk, heat to boiling. Stir in chickeb and frozen vegetables. Set aside.

Pour filling into pan. Top with second piece of dough that has been rolled out flat. Pinch edges of bottom crust to the edge of the top crust. Poke holes with fork in top crust. Bake at 425 degrees for 30-35 minutes until crust is golden brown.

 

 

 

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