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Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 pie pastry's
2 boneless, skinless chicken breast
2 potatoes
2 cup frozen peas & carrots (thawed)
1 stock of celery (chopped)
1 small onion (chopped)
2 tbsp. butter
2 tbsp. flour
1 cup chicken broth
1 cup milk
tsp. poultry seasoning
salt & pepper to taste

Directions:
Directions:
Preheat oven to 350. Peel, wash and cut the potatoes into bite sized pieces. Boil in salted water until cooked. Drain and set aside. In a large frying pan heat some oil and cook the celery and onion until tender. Place in a bowl. Cut the chicken into bite sized pieces and cook in the frying pan until done. Stir in the frozen vegetables then add to the bowl of celery and onion. In the same frying pan that you had been using, melt the butter. Stir in the flour, poultry seasoning and the salt and pepper. Whisk in the stock then the milk and bring to a boil while whisking constantly. Remove from heat and pour in the bowl with the chicken mixture. Add the carrots and potatoes and stir until well blended. Lay 1 pie pastry in a greased pie plate and poke some holes in the bottom of the crust with a fork. Pour the chicken mixture into the pie shell. Slice the 2nd pie pastry into strips and lay it as a lattice over the top of the pie. Rub some milk over the top pastry and sprinkle lightly with salt. Set your pie plate on a cookie sheet to catch any spills. Bake for 25 minutes then turn down to 250 and bake for another 30 to 45 minutes until the crust is golden brown.

 

 

 

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