Chicken Pot Pie
We've been using this recipe for 30 years from Betty Crocker, with a couple of tiny adjustments. Definitely a family favorite!
Recipe:
1/3 C butter
1/3 C flour
1/3 C chopped onion
1/2 tsp salt
1/4 tsp Pepper
1 tsp sucanut or sugar
1 3/4 C chicken or turkey broth
2/3 C milk
2 C cut-up cooked chicken or turkey
10 oz frozen peas and carrots (or partially cook cut-up potatoes to sub for half)
Dana's Perfect Pie Crust (you may add 2 tsp celery seed to crust)
Heat butter over low heat until melted. Blend in flour, onion, salt, pepper and sugar. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables. Pour into pastry-lined 9-inch pie plate. Cut top crust for steam to escape. Place top crust on top of filling, seal and flute edges. Bake 375°F for 30-35 minutes.
Recipe:
1/3 C butter
1/3 C flour
1/3 C chopped onion
1/2 tsp salt
1/4 tsp Pepper
1 tsp sucanut or sugar
1 3/4 C chicken or turkey broth
2/3 C milk
2 C cut-up cooked chicken or turkey
10 oz frozen peas and carrots (or partially cook cut-up potatoes to sub for half)
Dana's Perfect Pie Crust (you may add 2 tsp celery seed to crust)
Heat butter over low heat until melted. Blend in flour, onion, salt, pepper and sugar. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables. Pour into pastry-lined 9-inch pie plate. Cut top crust for steam to escape. Place top crust on top of filling, seal and flute edges. Bake 375°F for 30-35 minutes.
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