Chicken Pot Pie
From christin 16 years ago
- 30 minutes to make
- Serves 6
This is a wonderful, homemade pot pie that made me even like pot pies. Those little frozen ones at the grocery stores just don't compare.
Ingredients
- Crust: shopping list
- 3 cups of all purpose flour shopping list
- 1 teaspoon salt shopping list
- 1 cup butter or Crisco shopping list
- 1/3 cup cold water shopping list
- 1 teaspoon white vinegar shopping list
- 1 egg shopping list
- Filling: shopping list
- 2 carrots shopping list
- 6 tablespoons butter shopping list
- 1 stalk celery shopping list
- 1 small onion shopping list
- 1/3 cup flour shopping list
- 2 cups chicken bouillion shopping list
- 1 cup of milk shopping list
- 2 cups of cooked, diced chicken shopping list
- 1/3 cup frozen peas (thaw) shopping list
- 1 diced baked potato shopping list
- poultry seasoning, salt and pepper, to taste shopping list
How to make it
- Crust:
- Mix flour and salt
- Cut in butter or crisco
- Mix together beaten egg, water, and vinegar
- Slowly add wet ingrediants to dry
- Roll out into two pie shells
- Line bottom of pie pan with one
- Filling:
- Create your bouillion by boiling 2 cups of water with 2 cubes of chicken bouillion
- Cook chicken (or used leftovers)
- Make baked potato
- Saute' carrots, celery, and onions in butter
- Rue: slowly add bouillion, milk mixture, and flour
- Heat on medium until thick and bubbly, stirring constantly
- Add peas, potato, and chicken. Mix well
- Add filling to pie pan
- Cover with second pie crust
- Cover edges of pie with foil
- Cut four slats in middle of pie for ventilation
- Bake at 425 for 30 minutes
People Who Like This Dish 2
- jett2whit Union City, GA
- craftyazgirl El Mirage, AZ
- christin Plymouth, MI
- Show up here?Review or Bookmark it! ✔
jett2whit
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "