Chicken Recipes


Chicken Pot Pie

3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup chicken broth
1 cup whipping cream
1 teaspoon chicken bouillon granules
2 cups cooked cubed chicken
1 10 ounce package frozen peas and carrots
1 medium potato, cooked and cubed, about 1 1/2 cups
cheddar pie Crust or other unbaked pie crust

Melt butter in a 3 quart saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth. Stir in broth, whipping cream and bouillon. Heat to a boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, peas and carrots and potato. Heat oven to 425F. Pour chicken mixture into pastry lined pie plate. Top with other pie crust and trim. Seal and flute. Cut a few small slits in top crust to allow steam to escape. Bake 35 minutes, or until light golden brown. Allow pie to sit for 15 minutes before cutting into. 4 to 6 servings.

Cheddar Pie Crust

1 1/3 cups flour
1/4 teaspoon salt
1/3 cup shortening, chilled
1/4 cup butter, chilled
1 cup grated sharp Cheddar cheese
1/2 teaspoon vinegar mixed with 1/3 cup cold water

Combine flour and salt in medium bowl. Cut shortening and butter into small pieces and add to flour. Cut in butter with a pastry blender until crumbs begin to form. Add cheese and cut in to mix. Pour in water mixture, 2 tablespoons at a time and mix until dough forms a ball. Do not add too much water. Turn dough onto lightly floured surface. Specks of butter and cheese will be visible in dough. Shape dough into a disk, wrap in plastic wrap and chill at least 2 hours. Divide dough into 2 pieces and roll into 11 inch circles. Use in pot pie recipe above. Makes 1 double crust pie dough.


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