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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from Noel Family Cookbook, 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!

Contributor:  
Contributor:  
Katie Noel Sherwood

Category:
Category:

Ingredients:  
Ingredients:  
1lb of shredded boneless, skinless, chicken breast
1/2c milk
1 3/4c chicken broth
1/3c all purpose flour
1 small onion, chopped
2c frozen mixed vegetables, thawed
2 9-inch, deep dish frozen pie crust
Salt
Pepper

Directions:
Directions:
- Heat oven to 425F
- In a saucepan, melt butter over medium heat. Add onion; cook until tender.
- Stir in flour, salt and pepper until well blended.
- Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- 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 to 40 minutes or until crust is golden brown. During last 15 to 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
Preparation Time:
Preparation Time:
40
Personal Notes:
Personal Notes:
To Freeze Chicken Filling: prepare as directed in recipe. Cool, uncovered in refrigerator 30 minutes. Spoon mixture into 1-gallon freezer food storage plastic bag, leaving 1/2 to 1-inch at top of bag for expansion; seal. Freeze up to 1 month. To bake, thaw mixture overnight in refrigerator. Pour into 2-quart saucepan, heat over medium heat, 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe

 

 

 

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