Chicken Pot Pie Worth Crowing About!

Chicken Pot Pie Worth Crowing About!

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Cube about 1 pound chicken breasts
1 C carrots, sliced
1 C frozen peas
1/2 C clelery
Water to cover

Cook on stove top for about 15 minutes

Drain water after cooking on stove.

Sauce:
In a sauce pan, melt
1/3 C butter
Add and cook for 2 - 3 minutes
1/3 C chopped onion
Add and mix together
1/3 C flour
Add and bring to boil to thicken - stiring constantly
2/3 C milk
1 can chicken broth
1/4-1/2 t celery salt
1/4-1/2 t salt
1/2 t pepper


Crust: I suppose you could cheat and use a pre-made (insert shuddering here) crust.

2 heaping C flour.

Add 3/4 - 1 C Crisco - I won't use any other shortening.
1 t salt

Cut together with pastry cutter until crumbly.


Add about 3 - 4 T cold water and mix until it sticks together.
You may need to add a few more Tablespoons of water. You
want the mixture to just start sticking together.

Divide the dough in half. Place on floured surface.

Roll out 1/2 large enough to cover pie plate. Place in the pie dish.

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Dump the veggie, chicken mix into the pie plate.

Pour the sauce over and place the top crust on. Crimp the edges.

Bake at 425° for about 25 minutes until crust is just turning brown.

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Espresso Chocolate Chocolate Chip Cookies

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