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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Brehant Grondin Family Cookbook, 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:  
1 can Condensed Chicken Broth
1 ⅓ C Water, divided
4 medium Carrots, thinly sliced (about 1 ½ C)
3 medium Red Potatoes, scrubbed and diced (about 1 ½ C)
2 tbsp Olive Oil
2 C medium Mushrooms, quartered
1 medium Onion, coarsely chopped
1 C Frozen Peas
⅓ C Flour
1 Refrigerated Unbaked Pie Crust (for 9 inch pie)
2 ½ C Cooked Chicken, chopped
2 C Shredded Cheese
Directions:
Directions:
Combine broth, 1 C water, carrots, and potatoes in a medium saucepan. Bring to boil, reduce heat and simmer on low for 10 minutes.
Preheat oven to 425º. Heat oil in large skillet over medium heat. Add mushrooms and onion. Saute until softened, about 5 minutes. Stir in broth mixture and peas.
Whisk remaining ⅓ C water into the flour until smooth. Whisk into vegetable mixture. Increase heat to medium high and bring to boil.
Stir chicken and cheese into vegetable mixture and transfer to baking dish. Place pie crust over filling and cut a few small holes in crust.
Bake until filling is bubbly and crust is browned, about 20 minutes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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