|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now TOP SELLERS
Cook'n Recipe Software $39.95 
Cook'n with Betty Crocker $29.95
CONTACT US
• Contact Info |
       |
|
 |
Chicken Pot Pie |
|
Serves: 4 Makes 4 (6-inch pies), one serving each1 cup onions, chopped 1 cup celery, chopped 1 cup carrots, diced 1/3 cup butter or margarine, melted 1/2 cup all-purpose flour 2 cups chicken broth 1 cup half and half 4 cups chicken, cooked, chopped 1 cup frozen peas, thawed 1 teaspoon salt 1/4 teaspoon pepper Basic Pastry: 4 cups all-purpose flour 2 teaspoons salt 1 1/2 cups plus 1 tablespoon vegetable shortening 1/3-1/2 cup cold water Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
In a skillet over medium heat, sauté onion, carrots, and celery in melted butter until tender. Whisk in flour and stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half-and-half; whisk, stirring constantly, until smooth, thickened, and bubbly. Stir in chicken, peas, and salt and pepper. Set aside. For pastry, combine flour and salt in a large mixing bowl. Cut shortening into flour until mixture resembles coarse crumbs the size of peas. Add cold water, 1 tablespoon at a time and mix gently until dough forms a ball that sticks together. Divide the pastry into 8 equal portions. On a lightly floured surface, roll 4 portions into 10-inch circles. Place circles gently into four 6-inch disposable pie plates. Divide chicken mixture evenly into pastry shells. Roll remaining 4 portions of pastry into circles. Place over filling; fold edges under and flute. Cut slits in top pastry to allow steam to escape. Divide Basic Pastry into 8 equal portions. Roll 4 portions of pastry to 10-inch circles on a floured surface. Place in four 6-inch disposable pie pans. Divide chicken mixture over pastry in pans. Roll remaining 4 portions of circles over filling; fold edges under and flute. Cut slits in tops to allow steam to escape. Cover tightly and freeze for up to 2 months. To serve, bake frozen pies, uncovered at 400° F for 1 hour or until crust is brown. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
|
|
Cook'n is Also Available At: 
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2004 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |