"The belly rules the mind."--Spanish Proverb

Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Betsy Morris

Category:
Category:

Ingredients:  
Ingredients:  
Olive oil
3/4 to 1 lb. cubed chicken
1 small onion, chopped
1/3 c. butter
1/3 c. flour
2/3 c. milk
1 can chicken broth
1 small pinch thyme
1 small pinch sage (If you don't have thyme/sage use 2 pinches poultry seasoning)
1 10 oz. box frozen peas and carrots
2 pie crusts, (I like the Pillsbury refrigerated ones)

Directions:
Directions:
IN large skillet, saute chicken in olive oil. Start sauce while chicken cooks. When chicken is almost done, add onion and saute until soft. Season with salt and pepper as desired.

In large saucepan, melt butter. Add flour and cook about a minute. Add milk and broth and bring to a bubble. Allow sauce to thicken over medium heat, about 2 minutes. Season with thyme/sage. Add peas/carrots and chicken mixture.

Pour into bottom pie crust. Top with second crust. Poke some holes in it. Bake 425 for 35 - 40 minutes, until golden brown and bubbly. Cover edges of pie in last few minutes to prevent burning, if necessary. Can be very messy. Recommend placing pie pan on a cookie sheet while baking.

 

 

 

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