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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Classic Chicken Pot Pie Recipe

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This recipe for Classic Chicken Pot Pie is from Simple Recipes Made With Extravagant Love, 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 box Pillsbury refrigerated pie crusts, softened as directed on box
⅓ cup butter or margarine
⅓ cup chopped onion
⅓ cup all-purpose flour
½ tsp. salt
¼ tsp. pepper
1 ¾ cups chicken broth
½ cup milk
2 ½ cups shredded cooked chicken or turkey (Rotisserie chicken is perfect!)
2 cups frozen mixed vegetables, thawed
¼ cup dry sherry
Directions:
Directions:
Heat oven to 425º. Make pie crust as directed on box for Two-Crust Pie using 9 inch glass pan.

In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add cooking sherry and stir in well.

Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

Bake 30-40 minutes or until crust is golden brown. During the last 15-20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
A rotisserie chicken is easy to use for this recipe and adds good flavor.

 

 

 

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