CHICKEN POT PIE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/3 cup butter or chicken fat
1/3 cup flour
1/3 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 1/3 cup chicken broth
2/3 cup milk
2 cups cubed cooked chicken
1 pkg. (10 oz) frozen peas and carrots
Celery Seed Pastry or (Biscuit Topping, per Mom)
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Directions: |
Directions:Heat oven to 425º. In saucepan, melt butter over low heat. Blend in flour, onion and seasoning. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 min. Gently stir in chicken and frozen vegetables; set aside. Prepare pastry. On lightly floured cloth-covered board, roll 2/3 of dough into 13" square. Ease pastry into square pan, 9x9x2'; pour chicken filling into pastry lined pan. Roll remaining dough into 11' square; place over filling. Roll edges under; flute. Cut slits in center to allow steam to escape. Bake 30 to 35 minutes |
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Number Of
Servings: |
Number Of
Servings:4-5 |
Personal
Notes: |
Personal
Notes: This is Mom's original recipe. She always doubled this. Her notations of measurements are 5 1/4 cups broth, 1 cup butter, 1 cup flour, 1 cup onions. And instead of the pastry crust, her version, and in my opinion, the better version, uses a biscuit crust. You can use Bisquick or make your own biscuit recipe. Mom made her own. but I have use Bisquick and it is a close 2nd.
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