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"Hunger is the best sauce in the world."--Cervantes

Chicken Pot Pie (Serves 6-8) Recipe

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This recipe for Chicken Pot Pie (Serves 6-8) is from Kitchen Treasures, 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 oz) pkg. frozen peas and carrots
1 c chopped onion
1 small or large pkg. fresh white mushrooms (Depending on how well you like mushrooms) chopped
⅓ c butter
⅓ c flour
½ t salt
¼ t ground sage
⅛ t pepper
2 c water
1 c milk
1 T Instant chicken bouillon granules
1 pkg. double crust frozen 9" pie shells
3 c cooked chicken
¼ c chopped pimento (optional)
¼ c chopped parsley
Directions:
Directions:
Cook peas and carrots; drain. Cook onion and mushrooms in butter. Add flour, salt, sage and pepper to above. It will be very dry. Heat milk, water and chicken bouillon until bouillon is dissolved. Add all ingredients to liquid mixture and cook until bubbly and then 1-2 minutes more. Pour into ready made pie crust. Top with 2nd crust. Make slits in top. Brush top with milk to brown it nicely. Bake at 450º
for12-15 minutes or until the crust is golden brown.

 

 

 

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