"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 box pie crust

Filling:
1/3 c butter
1/3 c chopped onion
1/3 c flour
1/2 tsp salt
1/4 tsp pepper
1-3/4 c chicken broth
1/2 c milk
2-1/2 c shredded cooked chicken
2 c frozen mixed veggies, thawed

Directions:
Directions:
Heat oven to 425. Put 1 pie crush in the bottom of the pie pan.

In a 2 qt saucepan, melt butter over medium heat. Add onion, cook 2 minutes, stirring frequently until tender. Stir in flour, slat and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed veggies. Remove from heat and spoon into pie crust. Top w/ pie crush; seal and cut slits in the top of the crust. Bake 30-40 minutes. Cover edge of crust the last 15-20 minutes.

 

 

 

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