leftover - Chicken Pot Pie
Source of Recipe
an old family recipe from Pam at rdj
leftover - Chicken Pot Pie
3/4 cup sliced carrots
1 cup chopped onion
2 cups freshly diced potatoes
3 chicken bouillon cubes
2 cups water
2 cups leftover cooked chicken, cut in cubes
1 cup frozen peas, thawed
2 Tablespoons pimiento, chopped
2 Tablespoons parsley, chopped
3/4 teaspoon ground sage
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1, 10 3/4 ounce can condensed cream of chicken soup
2 tablespoons butter
1, 9 inch pie crust
Heat oven to 400 degrees F.
Combine carrots, onion, potatoes, bouillon cubes and water in
a 2 quart saucepan. Bring to a boil and simmer for 7 minutes
or until vegetables are tender. Drain well, reserving 1 cup of
the broth.
Combine cooked vegetables, chicken, peas, pimento, parsley, sage,
salt, pepper and nutmeg.
Combine soup and reserved broth; blend well.
Add to chicken mixture; toss gently to mix.
Pour into a 3 quart casserole.
Dot with butter.
Cover with pie crust. Cut slits in to vent.
Bake for 35 to 40 minutes until crust is golden.
Makes 6 servings.
|
|
member logon
