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CHICKEN POT PIE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Casseroles
Poultry
Amount Measure Ingredient -- Preparation Method
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SHIELDS HGBF83B
1 cup Onion -- chopped
1/2 cup Flour
1 cup Celery -- chopped
2 cups Chicken broth
1 cup Carrot -- chopped
1 cup Half-and-half
1/3 cup Butter -- margarine
1 teaspoon Salt
1/4 teaspoon Pepper
4 cups Cooked chicken -- large dice
Saute onion, celery, & carrot in butter for 10 minutes. Add flour to
sauteed mixture, stirring well; cook 1 minute, stirring constantly.
Combine broth and half-and-half; gradually stir into vegetable mixture.
Cook over medium heat, stirring constantly, until thickened & bubbly. Stir
in salt & pepper. Add chopped chicken, stirring well.
Pour chicken mixture into a greased shallow 2-quart casserole. Top with
pastry; cut slits to allow steam to escape. Bake at 400 degrees for 40
minutes or until crust is golden brown.
This is how the recipe appears in Southern Living Annual Cookbook 1982. I
omit the celery and add peas and diced potatoes. I also double the pastry
recipe & make a double- crust pie. But you can alter it to suit your
family. ALSO GREAT WITH LEFTOVER TURKEY! After my family gets tired of
turkey, I use whatever's left, and make up as many cass- eroles as I have
meat for, and freeze them.
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