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Old fashioned american chicken pot pie
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| Artist: |
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| Categories: |
American, Chicken, North American, Poultry, Tarts & Pies |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| | Pastry for two crust pie | | 1/2
| cup | Chopped onion | | 6
| tbsp | Butter | | 1
| tsp | Salt | | 1/2
| cup | All purpose flour | | 3
| cup | Chicken broth | | 3
| cup | Cubed cooked chicken | | 1/2
| cup | Cooked peas | | 1/2
| cup | Cooked carrots -- (tiny | | | Dice) | | 1/4
| cup | Chopped pimientos |
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Procedures:
| 1 | Prepare pastry; rollout ?inch thick. | | 2 | Cut to fit the tops of six individual casseroles. | | 3 | Bake on ungreased baking sheet at 450 °Fro 10 to 12 minutes. | | 4 | Meanwhile, cook onion in butter until tender but not brown. | | 5 | Blend in flour and salt. | | 6 | Cook, stirring constantly until flour is cooked. | | 7 | Add broth all at one time. | | 8 | Cook and stir until thick and bubbly; add remaining ingredients. | | 9 | Heat till bubbling. | | 10 | Pour into 6 heated individual casseroles. | | 11 | Place pastry on hot filling just before serving. | | 12 | Serves Note: if you want to be incredibly daring (for the 1950"s), add ?cup chopped mushrooms and a tablespoon of sherry! recipe by : rosilyn |
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