"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Pot PIe Recipe

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This recipe for Chicken Pot PIe, by , is from The Fuka Family, 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:  
Joanne Diehl Meneeley

Category:
Category:

Ingredients:  
Ingredients:  
Crust
1 box Refrigerated Pie Crusts, softened as directed on box

Filling
⅓ cup Butter or Margarine
⅓ cup chopped Onion
⅓ cup Flour
tsp. Salt
tsp. Pepper
1 cups Chicken Broth
cup Milk
2 cups shredded cooked Chicken or Turkey
2 cups frozen Mixed Vegetables, thawed

Directions:
Directions:
Heat oven to 425F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie 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.

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

 

 

 

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