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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from The Best of Baggy Maggy, 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 cup onion chopped
1 cup celery chopped
1 cup carrot chopped
⅓ cup butter
½ cup flour
2 cups chicken broth
1 cup 1% milk
2 cups chicken cooked, chopped. Simplify with a rotisserie
1 cup favorite frozen veggie
1 tsp. salt
½ tsp. pepper
4 unbaked pillsbury pie crusts (store-bought)
Directions:
Directions:
TO MAKE FILLING:
1. Saute the first 3 ing. in butter in a big skillet over medium heat until tender, 5-10 min.
2. Add flour; stir until smooth. Cook 1 min. stirring constantly.
3. Add chicken broth and milk; cook, stirring constantly until thickened and bubbly, about 10-15 min.
4. Stir in chicken, veggies, salt and pepper.
5. Cool before pouring into pie crusts. Very important! This allows it to thicken a bit more.
TO ASSEMBLE YOUR CHICKEN POT PIE:
1. Start by laying your pie crust in the bottom of your pie plate.
2. Pour filling mixture into bottom crust and cover with top crust.
3. Fold edges under and crimp.
4. Poke slits in the top.
THIS WILL MAKE 2 PIES
Preheat oven to 350º Bake assembled pie uncovered for 30-45 min until golden brown. Let stand 10 min before serving.
Number Of Servings:
Number Of Servings:
16

 

 

 

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