I don't claim to be a great cook or to have any original recipes. I love collecting new and interesting recipes and I especially love all my old favorites that I have used over the years. Many recipes are from family and friends and I love them because every time I use them I am reminded of that person and/or some great memories that are attached. I am using this format to begin to put all my recipes in one place. I have attempted this in many different ways but none have been very successful. I am hoping that this will do the trick. Right now for recipes I reference a few different cookbooks, a small 3x5 card box, and a large plastic tub with loose papers. Not a great system. This is my new leaf. Ideally, every day I can put at least one of my recipes into this blog. This will make it so easy and quick for me to refer to and also to share my favorites with friends and family who ask for recipes.

Wednesday, March 10, 2010

Chicken Pot Pie

2 c cooked chicken, cubed
1/3 c butter
1/3 c flour
1/3 c onion, chopped
1/2 tsp salt
1/4 tsp pepper
1 3/4 c chicken broth
2/3 c milk
1 c frozen peas
1 c cooked carrots
1 1/2 c mushrooms, quartered
2 unbaked pie crusts

Place one crust in bottom of a casserole dish.
In a large saucepan melt butter over low heat.
Blend in flour, onion, salt and pepper.
Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
Remove from heat.
Stir in broth and milk.
Heat to boiling, stirring constantly.
Boil and stir one minute.
Stir in chicken, peas, carrots, and mushrooms.
Pour into pastry lined pan.
Place other piecrust over filling.
Flute edges and cut slits in center.
Bake uncovered @425 for 30-35 minutes.
Cover fluted edges for the last 10 15 minutes to prevent over browning.

Note: The types of pans I have used are: 9 inch square or a deep dish pie pan.
Posted by at
Labels:

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)