Navigate / search

Recipe Archives

← Back to directory

Recipe : Entry # 4962
Vriginia Greene
Recipe Title
Chicken Pot Pie (#3)
Recipe Theme
Main Dishes
Central Alabama EC
2 (10 1/2-ounce) cans plus 1 cup broth
1/2 teaspoon poultry seasoning
2 cups diced potatoes
1/2 teaspoon pepper
1 cup thin sliced carrots
1 teaspoon pepper
1 cup thin sliced carrots
1 teaspoon salt
1/2 cup chopped onion
1 cup skim milk
1/2 cup frozen green peas
1/2 cup flour
4 cups cooked chopped chicken
Yellow food coloring
1 1/2 cups plain flour
1/2 cup crisco
1/2 cup ice water
Bring to boil over medium heat; add potatoes, cover and cook five minutes. Add carrots and onions, cover and cook three minutes. Add peas and cook for two more minutes. Combine flour, salt, pepper and poultry seasoning. Add to milk, stirring well. Add to veggie mix and cook over medium heat for three minutes, stirring constantly. Spoon chicken into 3-quart dish. Add 1/2 to 1 teaspoon yellow food coloring to mixture. Pour one hour at 350 degrees. (If fresh veggies not available, use two cans of Veg-All.) Pastry: Mix well. Rest 30 minutes in refrigerator. Roll out and cover before baking.