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Recipe : Entry # 4961
Angie Williams
Recipe Title
Chicken Pot Pie (#2)
Recipe Theme
Main Dishes
Dixie EC
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups half & half
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons butter or margarine
1 8-ounce package sliced fresh mushroom
1 small onion, chopped
3 stalks celery, sliced
3 1/2 cups chopped cooked chicken
2 hard-boiled eggs, chopped
1 15-ounce package refrigerated pie crusts
Melt 1/4 cup butter/margarine in heavy saucepan over low heat; add flour, stirring until smooth. Cook one minute, stirring constantly. Add chicken broth and half & half; cook over medium heat, stirring until thickened. Stir in salt and pepper; set aside. Melt 2 tablespoons butter/margarine in skillet over medium-high heat; add mushrooms, onion and celery, cook until tender, stirring constantly; drain. Stir vegetable mixture, chicken and eggs into sauce. Fit one pie crust into a 9-inch deep-dish pie plate according to package directions. Spoon filling into curst and top with remaining pie crust. Trim off excess pastry, fold edges under and flute. Cut slits in top. 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.