"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Pot Pie Recipe

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Chicken Pot Pie image


This recipe for Chicken Pot Pie is from Parker House 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!



1 cube butter
1/3 C flour

1 C water
2 C milk
1 T onion flakes
1 Tb chicken bouillon or granules
1/2 tsp each salt and pepper
1 tsp celery seed

2 C cooked chicken (Costco rotisserie is easiest)
1 C frozen peas
1 Tb parsley

3 carrots, cubed and par-boiled
3 C potatoes, cubed and par-boiled

4 pie crusts (1 box puff pastry optional)

In med. saucepan, melt butter and add flour
Stir one minute on low heat until smooth to make a roux.

Gradually add water and milk, whisking constantly.
Add onion flakes, celery seed, chicken seasoning, salt and pepper to taste.
Thicken over med. heat, whisking frequently.

Preheat oven to 375

In a large bowl, mix thickened roux, chicken, peas and par-boiled veggies.

Prepare bottom crusts, pour in filling, top with a few slices of butter if you like, add top crust. Fold edges over, flute and cut a few slits for venting.
Brush crust with egg white or milk
Bake 45 min or until gravy is bubbling up through crust.

*I like to eliminate the bottom crust and just put either one large piece of pie crust on top or puff pastry.

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Personal Notes:
Personal Notes:
This is really easy if you buy the crust/pastry and the Costco chicken.




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