Archive for the ‘Chicken Pot Pie’ Category
Chicken Pot Pie
January 4th, 2010 | 
Author: - 3 lb. chicken
- 1 can French onion soup
- 1 lg. carrot
- 1 lg. celery
- Flour to thicken gravy
- Water
- 1 double crust
Preheat oven to 400 degrees. Simmer whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours. Pick meat off and cut into bite-size pieces. Refrigerate chicken and broth separately overnight. Next day, remove fat from broth as well as carrots and celery. Add onion soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove onions. Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at 400 degrees for 30 minutes.
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Posted in 
Chicken Pot Pie
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2 c. chicken (1 fryer or 4 breasts)
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1 (20 oz.) pkg. frozen mixed vegetables
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2 cans cream of chicken soup
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1 c. chicken broth
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–TOPPING–
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1 c. self rising flour
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1 stick margarine
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1 c. milk
Cut chicken into chunks. May be pre-cooked. For convenience canned chicken breast
may be used. Layer vegetables, chicken and soup mixture in a 2 quart greased
casserole dish. Pour topping over the mixture and bake at 400 degrees for 1 hour or
until golden brown.
