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Category: Main Course
QueenCambear's Chicken Pot Pie - TastyPlanner.com
Chef: Queencambear
My variation of a recipe found in “The Good Housekeeping Illusrated Cookbook”.
Recipe Source: The Good Housekeeping Illus...
Ingredients
Begin 2 1/2 hours ahead
4 cups water
2 lbs boneless chicken
1 chicken boullion cube
1/2 tsp pepper
1 1/2 tsp Lemon & Pepper Seasoning
1/4 tsp basil leaves
1 tbsp. salt
1/3 cup flour
3/4 cup half & half (divided)
1 egg yolk
1 tbsp water
Pastry for 2 crust pie (I use the Pilsbury Ready Made Pie Crusts)
optional:
2 large carrots - sliced
1 large celery stalk - sliced
3/4 lb small white onions
1 10 oz. package frozen baby lima beans
1/2 lb small mushrooms (cut in half)
Instructions
Bring the first 7 ingredients to a boil.
Cover and simmer for 1/2 hour
Remove chicken – set aside.
Use 1 cup of the broth (from above).
Bring to a boil.
Add any vegetables.
Cover and simmer for 10 minutes
In a small bowl combine with a fork:
1/3 cup flour
3/4 cup half & half
Remove vegetables from broth and set aside, leaving broth in saucepan. Gradually stir in flour mixture to broth. Stir in remaining half & half (1 cup). Over low heat, cook, stirring constantly, until sauce is thickened.
Stir in cooked chicken, cooked vegetables, lima beans, mushrooms (if desired).
In a small bowl, combine egg yolk and 1 tbsp water.
Place 1 pie crust in a pie pan, add chicken mixture, cover with another pie crust. Brush egg mixture over top pie crust. Bake pie at 425 for about 30 minutes or until pie crust is browned.
Tip: Place aluminum foil around the pie edges if they seem to be getting too brown before the rest of the pie.
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