"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from Sara's Recipes, 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!

Sara Lawton


1 lb new potatoes, cut into chunks
2 T canola oil
1 med. onion, diced
2 stalks celery, chopped
2 large carrots, cut into strips
4 T butter
c flour
1 c milk
1 c chicken broth
1 t thyme
2 T dry sherry
t garlic powder
1 t salt
t pepper
2 c cooked chicken
1 c frozen peas
pie crust

Cook potatoes in water and cook 10 min. Drain and set aside. Heat oil and cook onion, celery and carrots for 5 min or until tender. Remove vegetables and in same pot, melt butter and stir in flour. Cook stirring constantly until mixture is smooth and light gold in color.(2 min) Add milk and chicken broth, whisking until smooth. Add thyme, dry sherry and garlic powder. Simmer until sauce is thickened. Season with salt and pepper. Add chicken, potatoes, and vegetables and simmer until heated through. Place in a 13x9 dish. Preheat oven to 400. Place crust on top and trim edges. Crimp and cut slits in top to vent. Bake until crust is light brown or about 45 min.




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