Chicken Pot Pie

  • on July 21, 2010
  • Likes!

Ingrients & Directions


2 Baking potatoes; washed and
-diced
; 3/4″
2 c Celery; finely diced
1 sm Onion; diced 3/4″
2 lg Carrots; diced 3/4″
3 lb Cooked and diced chicken
-meat
2 1/2 qt Chicken bouillon or stock
1/2 lb Margarine
1/2 lb Flour
3/4 lb Frozen peas

In a large soup kettle, bring stock, potatoes, celery, onion and
carrots to a low boil. Reduce heat and simmer until vegetables are
tender. Strain, reserving liquid.

In a large 2 quart pan, melt margarine and add flour. Stir over
medium-high heat until smooth and mixture bubbles for 1 minute

Return stock to large soup kettle and bring to a boil. Add flour
mixture in small parts (1/4 cup approximately) whipping vigorously
until gravy reaches desired thickness.

Return vegetables, chicken and frozen peas to broth. Heat through over
medium heatbsp.

Place mixture into heavy soup crocks. Seal tops of crocks with your
favorite pie dough and bake at 350 degrees until tops are golden
brown. Serve immediately.


Yields
1 servings

Article Categories:
Pies

Leave a Reply

Your email address will not be published. Required fields are marked *

Food Menu
Food is home to 5,000+ of the web's best branded recipes! We cover everything. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Aliquam dictum nisl quis libero adipiscin!