Grandma’s Chicken Pot Pie

  • on November 30, 2007
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Ingrients & Directions

2 c Vegetables
1/4 c Vegetable oil or butter
1/4 c Flour
2 OXO chicken bouillon cubes
1/4 c Hot water
1 c Milk
1/4 ts Poultry seasoning
2 c Chicken/turkey cubes;cooked

Choose an assortment of vegetables: carrots, onions, celery, broccoli,
green beans, peas, etc. Cook vegetables until tender and set aside.
In a large sauce pan, heat oil; add flour. Stir constantly for two
minutes. Dissolve OXO in hot water. Add with milk to oil and flour
mixture. Add seasonions; cook until thick. Stir in meat and
vegetables. In a 9-inch pie plate, spoon in filling mixture and top
with one of: ~ crispy croutons: butter both sides of 4 slices of
bread. Sprinkle with garlic powder and Parmesan cheese; cube. ~ Fresh
biscuits; prepare biscuits using a biscuit mix and arrange on pie. ~
Traditional pie crust Bake at 400F 200C for 20-30 minutes until
filling is bubbly and crust is golden. If topping gets too brown,
cover with aluminum foil.

1 Pie

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