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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Mom's Favorite 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 10-ounce package frozen peas and carrots (or mixed vegetables)
½ cup chopped onion
½ cup chopped fresh mushrooms
¼ cup butter or margarine
⅓ cup all-purpose flour
½ tsp salt
⅛ tsp pepper
¼ tsp ground (or rubbed) sage
2 cups water (or broth)
¾ cup milk
1 Tbsp Instant chicken bouillon granules (leave out if broth is used)
3 cups cooked cubed chicken or turkey
2 Tbsp dried Parsley (or ¼ cup fresh snipped)

Crust:
1 cup Bisquik
½ cup milk
1 egg
(or you can use a pie crust)
Directions:
Directions:
In a saucepan cook onion and mushrooms in butter until tender, but not brown. Stir in flour, salt, sage, and pepper. Add water (or broth), milk, and bouillon all at once. Cook and stir until thick and bubbly. Cook and stir 1 to 2 minutes more. Stir in thawed or frozen vegetables, chicken/turkey, and parsley. Heat to boiling. Turn mixture into a baking dish. Top with crust. Bake at 450º for about 10-12 minutes or until crust is golden.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
A family favorite after Thanksgiving! I always saved the turkey broth and used that instead of water. This is also good if you use grilled chicken.

 

 

 

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