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Pam's Chicken Pot Pie Recipe

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This recipe for Pam's Chicken Pot Pie is from The Hart 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!
Category:
Category:
Ingredients:  
Ingredients:  
3½ lbs fryer or breasts with the bone
3 qts water
1 tsp salt
½ tsp pepper
1 stalk celery, halved
1 medium onion
1 bay leaf

Filling:
16 oz frozen mixed veggies
2 large potatoes, peeled and cubed
½ c butter
½ c flour
1 c milk
1½ tsp salt
1¼ tsp pepper
¼ tsp thyme
Dash of Mrs. Dash
9" refrigerated pie crust
Directions:
Directions:
Place the first seven ingredients in a large pot. Bring to a boil. Cover, reduce heat and simmer 1 hour. Remove chicken, reserving the broth. Discard the veggies and bay leaf. Skin and debone chicken and cut into bite sized peices. Return broth to a pot and boil. Add potatoes and boil until tender. Pour in frozen veggies for two minutes, before draining out potatoes. Drain veggies and reserve 3 c broth. Melt butter in a pan and add flour, stirring for 1 minute. Gradually add broth and milk, cooking over medium heat, stirring constantly until it thickens. Add all ingredients to this sauce, including veggies and chicken. Pour into a grease 9"x13" pan. Roll out the pie crust to fit the shape of the pan. It will be thin. If you want the crust thicker, pour mixture into a smaller pan. Place on top of mixture and crimp sides. Bake at 400º for 20 minutes it will look golden.

 

 

 

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