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    Chicken Pot Pie (from Betty Crocker)


    Source of Recipe


    Debbie Cochran - cousin of April


    List of Ingredients


    • 1/3 cup margarine
    • 1/3 cup all purpose flour
    • 1/3 cup chopped onion
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 1 3/4 cups chicken broth
    • 2/3 cup milk
    • 2 cups cut up chicken
    • 10 oz. frozen peas and carrots
    • Celery Seed pastry ingredients:
    • 2/3 cups plus 2 Tbs. shortening
    • 2 cups all purpose flour
    • 2 tsp. celery seed
    • 1 tsp. salt
    • 4 to 5 Tbs. water


    Instructions


    1. Heat margarine over low heat until melted and blend in flour, onion, salt, and pepper.
    2. Cook over low heat stirring until mixture is smooth and bubbly.
    3. Remove from heat and stir in broth and milk.
    4. Heat to boiling, stirring constantly.
    5. Boil and stir a minute.

    6. Stir in chicken and frozen vegetables. Reserve.
    7. Prepare celery seed pastry.


    8. Celery seed pastry directions:
    9. Cut shortening into flour, celery seed, and salt until particles are the size of small peas.
    10. Sprinkle in water (1 Tbs. at a time, tossing with fork until all flour is moistened)
    11. One to two teaspoons can be added at a time if necessary.
    12. Gather pastry into a ball.
    13. Roll 2/3 of pastry into 13 inch square on lightly floured cloth covered board.
    14. Ease pastry into square pan (9X9X2).
    15. Pour chicken filling into pastry lined pan.
    16. Roll remaining dough into an 11 inch square.
    17. Place over filling and roll edges under.
    18. Cut slits in center to allow steam to escape.
    19. Cook uncovered in 425 degree oven until the crust is brown (about 30-35 minutes)


    Final Comments


    Makes 6 servings.

 

 

 


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