*  Exported from  MasterCook  *
 
                              CHICKEN POT PIE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish                        Casseroles
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SHIELDS HGBF83B
    1      cup           Onion -- chopped
      1/2  cup           Flour
    1      cup           Celery -- chopped
    2      cups          Chicken broth
    1      cup           Carrot -- chopped
    1      cup           Half-and-half
      1/3  cup           Butter -- margarine
    1      teaspoon      Salt
      1/4  teaspoon      Pepper
    4      cups          Cooked chicken -- large dice
 
 Saute onion, celery, & carrot in butter for 10 minutes. Add flour to 
 sauteed mixture, stirring well; cook 1 minute, stirring constantly.
  Combine broth and half-and-half; gradually stir into vegetable mixture. 
 Cook over medium heat, stirring constantly, until thickened & bubbly. Stir 
 in salt & pepper. Add chopped chicken, stirring well.
  Pour chicken mixture into a greased shallow 2-quart casserole. Top with 
 pastry; cut slits to allow steam to escape. Bake at 400 degrees for 40 
 minutes or until crust is golden brown.
  This is how the recipe appears in Southern Living Annual Cookbook 1982. I 
 omit the celery and add peas and diced potatoes. I also double the pastry 
 recipe & make a double- crust pie. But you can alter it to suit your 
 family. ALSO GREAT WITH LEFTOVER TURKEY! After my family gets tired of 
 turkey, I use whatever’s left, and make up as many cass- eroles as I have 
 meat for, and freeze them.
 
 
 
 
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