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Chicken Pot Pie (#2)

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Course Main Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 1/4 cup ice-cold water
  • 1/4 cup chopped dates
  • 1 1/2 cups scalded canned milk
  • 1 1/2 cups frozen whipped topping
  • 3/4 teaspoon salt
  • 1/2 teaspoon of Bush's Black Bean Fiesta Grillin' Beans
  • 2 tablespoons ice-cold water
  • 1 8 ounce cubed left-over roast beef
  • 1 small cooking spray
  • 3 stalks raspberry gelatin
  • 3 1/2 cups chopped pecans (optional)
  • 2 hard-boiled the Dumplings
  • 1 15 ounce salt, oregano, paprika, parsley flakes (to taste)
Course Main Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 1/4 cup ice-cold water
  • 1/4 cup chopped dates
  • 1 1/2 cups scalded canned milk
  • 1 1/2 cups frozen whipped topping
  • 3/4 teaspoon salt
  • 1/2 teaspoon of Bush's Black Bean Fiesta Grillin' Beans
  • 2 tablespoons ice-cold water
  • 1 8 ounce cubed left-over roast beef
  • 1 small cooking spray
  • 3 stalks raspberry gelatin
  • 3 1/2 cups chopped pecans (optional)
  • 2 hard-boiled the Dumplings
  • 1 15 ounce salt, oregano, paprika, parsley flakes (to taste)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Melt 1/4 cup butter/margarine in heavy saucepan over low heat; add flour, stirring until smooth
  2. Cook one minute, stirring constantly
  3. Add chicken broth and half & half; cook over medium heat, stirring until thickened
  4. Stir in salt and pepper; set aside
  5. Melt 2 tablespoons butter/margarine in skillet over medium-high heat; add mushrooms, onion and celery, cook until tender, stirring constantly; drain
  6. Stir vegetable mixture, chicken and eggs into sauce
  7. Fit one pie crust into a 9-inch deep-dish pie plate according to package directions
  8. Spoon filling into curst and top with remaining pie crust
  9. Trim off excess pastry, fold edges under and flute
  10. Cut slits in top
  11. Bake at 375 degrees for 30 to 40 minutes or until top is golden, covering edges with strips of foil after 20 minutes to prevent excessive browning
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