Beth's Chicken Vegetable Pot Pie
Recipe Images
Ingredients
3 1/2 cups cooked chicken meat
1 medium onion, chopped
4 ribs celery, chopped
3/4 cups sliced cooked carrots
3/4 cups peas (or broccoli)
6 oz. sauteed or canned mushrooms (optional)
1 single packaged pie crust or 4 baked tart crusts
3/4 cup butter or margarine
3/4 cup flour
1 can chicken broth
1 1/4 cup milk
1 tsp pepper
2 tsp salt
My mother and I had this at a church luncheon and loved it. The lady who made it graciously shared her recipe with us.
Directions
Melt butter in a large pot. Add flour, stirring constantly
Stir in milk and broth. Bring to boil and stir for about 2 minutes.
Stir in chicken and vegetables
If using baked tart shells, fill each shell with chicken mixture and serve.
If making one large pot pie, place chicken mixture in baking pan and cover with strips of packaged pie crust
Brush crust with butter
Bake at 375 F for 40-45 minutes or until golden and bubbly
Let it stand about 10-15 minutes before serving
Additional Notes
My mother makes it as written; I do not like peas, so I use mushrooms and broccoli. Also, I make it in one large dish, but my mother makes it in tart pans as shown.
