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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Cooking With Paula Jean, 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:  
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 425º 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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