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Chicken Pot Pie Hotdish Recipe

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This recipe for Chicken Pot Pie Hotdish, by , is from The Cyr Family Cookbook, 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!

Brigitte Reynhout


5 TBSP butter
7 TBSP flour
3 cups milk
6 chicken bouillon cubes
1 tsp parsley
1/2 tsp thyme
1/4 tsp garlic powder
pepper and salt to taste
1 cup mushrooms, chopped
1/2 cup onion, chopped finely
3 cups frozen mixed vegetables
2 cups cooked chicken, cubed

7 TBSP butter, melted
1 cup self-rising flour
1 cup milk

1. To make the filling, melt butter in large saucepan over medium heat, stirring constantly. Add flour and milk slowly, alternating each and stirring constantly. Add chicken bouillon, parsley, thyme, garlic powder, pepper, and salt. Cook sauce until thickened, stirring constantly. Add mushrooms, onion, vegetables, and chicken, stirring until combined. Remove from heat.
2. Preheat oven to 350. Pour sauce mixture in a 9x13 inch pan.
3. To make the topping, combine melted butter with flour and milk. Stir to combine. Pour over top of the sauce mixture, spreading evenly. Bake at 350 for 1 hour or until the topping begins to turn golden brown.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
90 min




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