Tuesday, October 04, 2005
Chicken Pot Pie
The recipe is from Betty Crocker's Cookbook, 1981. It calls for celery seed pastry, but I use frozen pie crusts. I have made the celery seed dough and found it to be quite good. But most of the time I'm just throwing this together.
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cup chicken or turkey broth
2/3 cup milk
2 cups cut-up cooked turkey or chicken
1 package (10 oz) frozen peas and carrots
Heat butter over low heat until melted. 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 1 minute. Stir in chicken and frozen vegetables; reserve.
Prepare pastry. Ease one crust into a 9x9 square pan, or a quiche pie plate.
Pour filling into the pastry-lined pan.
Roll remaining pastry over the top and seal all around the edges. Cut slits to allow steam to escape.
Cook uncovered in a 425 oven until crust is brown, 30-35 minutes.
cooks notes: Use any vegies you want in this. I frequently use frozen mixed veggies, but I have used fresh veggies that I've steamed in the microwave. Okra goes well in this, too.
Cover the edges of the pastry with narrow strips of foil if they appear to be browning too quickly. This can be made as "fat" or "lean" as you want. You can use margarine, skim milk, etc.
For The Lancaster News