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This recipe for OLD-FASHIONED CHICKEN POT PIE, by , is from ., one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debbie King


Chicken Filling:
1 (13 3/4 ounce) can chicken broth
1 cup cold water
1/3 cup flour
1 1/2 tsp. salt
Fresh-ground black pepper, to taste
1 tbsp. vegetable oil
1 onion, chopped
1 carrot, peeling and chopped
1 (9-ounce) package frozen peas
1 (8 3/4 - ounce) can corn, drained
3 cups shredded cooked chicken or turkey

Pot Pie Crust:
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/4 tsp/ baking powder
1/2 cup shortening
2 to 3 tbsp. ice water
1 large egg
1 tbsp. water

Heat oven to 400 . Heat broth in large saucepan over medium-high heat. Combine water, flour, salt and pepper in small bowl; stir until smooth. Add flour mixture to broth. Cook, stirring constantly, 10 to 12 minutes or until thickened. Heat oil in small skillet over medium heat. Add onions, celery and carrots. Cook, stirring frequently, 4 to 5 minutes or until vegetable
are tender. Stir in peas and corn. Stir vegetable and chicken into sauce; mix well. Spoon mixture into 2- quart casserole dish; set aside.

TO MAKE CRUST: Combine flour, salt and baking powder in medium bowl. Cut in shortening with pastry blender or two knives until size of peas. Add ice water, 1 tbsp. at a time, until ball forms. Roll out on lightly floured surface to 1/8 - inch thick. Place over chicken mixture. Mix egg with with. Cut hole in top of crust for steam to escape. Brush crust with egg mixture. Bake 35 minutes or until crust is golden and filling is bubbly. Let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:




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