Chicken Pot Pie (Southern Living '70's) |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
I've tried other recipes through the years and my family pleads for me to stick to the original one I started with in the '70's. The chopped hard boiled eggs are the secret ingredient that gives this recipe it's extra creaminess. There are no onions which makes kids happier. I have tossed out all other recipes in favor of this tried and true one. This Southern Living recipe is a true treasure! Ingredients:
1/4 cup butter |
1/3 cup flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 3/4 cups chicken broth |
3 1/2 cups cooked chicken, chopped |
1 (10 ounce) package frozen mixed vegetables, thawed |
1/2 cup celery, chopped |
3 hard-boiled eggs, mashed |
1 egg, beaten |
1 teaspoon water |
1 pie crust |
Directions:
1. Make a roux with the melted butter and flour; cook 1 minute stirring constantly.
2. Add chicken broth, salt and pepper; cook until thickened and bubbly. Add chicken, eggs, vegetables and mix.
3. Spoon mixture into a greased 12x8x2 baking dish. Put on crust and brush with egg/water mixture. Cut slits in the crust.
4. Bake at 400 degrees for 35-40 minutes or until golden .
|
|