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Cook'n with Betty Crocker 
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Chicken Pot Pie |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chicken Pot Pie recipe on the web!!Prep: 40 min; Bake: 35 min Make putting this all-time favorite together a snap by purchasing a ready-to-use pie crust. _ (10-ounce) package frozen peas and carrots ___ cup butter or stick margarine ___ cup all-purpose flour ___ cup chopped onions ___ teaspoon salt ___ teaspoon pepper _ 3/4 cups chicken broth ___ cup milk _ 1/2 to 3 cups cut-up cooked chicken or turkey Pastry for 9-inch Two-Crust Pie (see recipe) 1. Rinse frozen peas and carrots in cold water to separate; drain. 2. Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat. 3. Heat oven to 425°. 4. Make pastry. Roll two-thirds of the pastry into 13-inch square. Ease into ungreased square pan, 9 ¥ 9 ¥ 2 inches. Pour chicken mixture into pastry-lined pan. 5. Roll remaining pastry into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute. 6. Bake about 35 minutes or until golden brown. NUTRITION FACTS: 1 Serving (about 1 cup):; Calories 685 (Calories from Fat 425); Fat 47g (Saturated 16g); Cholesterol 80mg; Sodium 1,050mg; Carbohydrate 44g (Dietary Fiber 3g); Protein 24g % DAILY VALUE:; Vitamin A 48%; Vitamin C 4%; Calcium 6%; Iron 20% DIET EXCHANGES:; 2 Starch; 2 Medium-Fat Meat; 3 Vegetable; 6 Fat Tuna Pot Pie: Substitute 1 can (12 ounces) tuna, drained, for the chicken. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Rice Stuffing Apricot Wild Rice Stuffing CHICKEN BASICS Thyme-Baked Chicken with Vegetables Spicy Jamaican Chicken and Potatoes Skillet-Fried Chicken Oven-Fried Chicken Chicken and Dumplings Coq au Vin Roasted Chicken and New Potatoes Zesty Italian Chicken Indonesian Peanut Chicken Smoked Gouda- and Spinach-Stuffed Chicken Chicken Cacciatore Tomato-Feta Chicken with Orzo Chicken with Curry Sour Cream Sauce Crunchy Garlic Chicken Baked Chicken Kiev Two-Mustard Chicken Chicken Satay with Peanut Sauce Peanut Sauce Tandoori Chicken and Chutney Spicy Yogurt Marinade Smothered Chicken Summer Garden Chicken Stir-Fry Fiesta Taco Casserole Chicken à la King Chicken Pot Pie Chicken Club Salad with Hot Bacon Dressing TURKEY BASICS Maple-Glazed Turkey Breast Turkey with Lemon Rice Brandied Turkey with Cheese Turkey Divan Duckling with Orange Sauce Roast Goose with Apple Stuffing Pheasant with Rosemary Cream Sauce Pheasant Stew POULTRY BASICS CUTTING UP A WHOLE CHICKEN HOW TO BONE A CHICKEN BREAST HOW TO CARVE CHICKEN AND TURKEY HOW TO FLATTEN CHICKEN BREASTS TIMETABLE FOR ROASTING POULTRY TESTING CHICKEN FOR DONENESS--DON'T OVERDUE IT WHAT'S NEW WITH CHICKEN BREASTS THE SKINNY ON SKIN |
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