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Chicken Pot Pie

5 from 1 vote
Print Recipe
Course Pies
Servings 0

Ingredients
  

  • from Shirley Briggs
  • 1 cup onion chopped
  • 1 cup carrot chopped
  • 1 cup celery chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup butter melted
  • 1 cup half and half
  • 2 cups chicken broth
  • 1/4 tsp. Pepper
  • 1 tsp. Salt
  • Basic Pastry
  • 4 cups chopped cooked chicken

Instructions
 

  • Sauté onion, celery, and carrot in butter for 10 minutes. Add flour to sautéed mix-
  • ture, stirring well. Cook 1 minute, stirring constantly. Combine broth and half &
  • half, gradually stir into vegetable mixture. Cook over medium heat, stirring con-
  • stantly until thickened and bubbly. Stir in salt and pepper. Add chopped chicken,
  • stirring well.
  • Pour chicken mixture into a shallow 2-quart casserole. Top with pastry. Cut slits
  • to allow steam to escape. Decorate with pastry cut outs.
  • Bake at 400 degrees for 40 minutes.

BASIC PASTRY:

  • 1 cup all-purpose flour
  • 1/2 tsp. Salt
  • 1/3 cup plus 1 T. shortening
  • 2 - 3 T. cold water

Notes

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