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Click here for an alphabetical listing of all recipes.Chicken Pot Pie
- ½ stick butter
- 1/3 cup flour
- 14 oz. can chicken broth
- 1 can Cream of Chicken Soup
- 1 cup milk
- leftover cooked chicken
- 2 cups cooked, frozen or canned mixed vegetables
Click here for Gram B's Pot Pie Crust
Melt butter and stir in flour. Whisk in chicken broth. Cook until thickened. Stir in soup, then milk. Add cooked chicken pieces and veggies. Top with crust and bake 25 min. at 350.
CHICKEN PIE CRUST
Combine 2 cups flour with 1 Tbsp baking powder. Put 2/3 cup milk into 1/3 cup vegetable oil without mixing. Add all at once to flour mixture. Stir until a ball forms. Knead about ten times in bowl. Roll between 2 sheets of wax paper with rolling pin to size desired. Put chicken filling in oven-proof casserole dish. Cover with crust. Put a few slits in middle to allow for steam to escape. Bake 30 min at 350 or until light brown.