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Chicken Pot Pie
This recipe comes from my mom, Carol, (Martarano) Borge, who got it from my aunt, mom's sister, Diane, (Martarano) Gibson.
Stephanie, (Borge) Seley, September, 2022
Note: Stephanie said she will use half n Half or Heavy Cream instead of milk. I used whole milk and Diane's girls use 2% milk.
This Pie is best with just a top crust. I will make 2 - 9" or 10" pies and freeze one for later. I may even try making 8 individual pies
and freezing them for my individual serving. (These are notes from mom, Carol Borge.)
Ingredients
Chicken Pot PieThis will make a 8x9 pan
Diane's Pie Crust (makes crust for 1 pot pie)
2 cups Flour
1/2 tsp. Salt
1 cup Butter (2 sticks)
1/4 cup ICE Water
Wrap in Plastic Wrap, press down to form a flat round ball, Refrigerate will making filling.
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Carol's Pie Crust
(This recipe will make crust for 2 - 9" or 10" chicken pot pies.)
4 cups Unbleached Flour
1 teaspoon Salt
cut in: 1 3/4 cup Crisco
whisk together in small bowl:
1 large Egg
1 Tablespoon Vinegar
1/2 cup COLD Water
Wrap in Plastic Wrap and Refrigerate while making filling.
Note: This is the pie crust I use for all of my pies.
For my regular pies, it makes 4 balls of dough for 2 double crust pies or 4 single pies.
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CHICKEN POT PIE
(Diane's Recipe)
Makes: 2 - 9" or 10" Pies or 1 - 9" x 13" pan Makes: 1 - 9" Roux:
1/3 cup Butter
1/3 cup Flour
Salt 1/2 tsp. 1/4 tsp. Black Pepper
Add: (Swanson's or Progresso) 1 can Chicken Broth
1/2 cup Milk, whole or Half and Half
Bring to a boil. Take off of heat and add:
2 cups diced Chicken (more or less)
(I used the whole breast of a Rotisserie Chicken) 1 to 2 cups Frozen Peas and Carrots. I use fresh carrots.
(I add celery, 2 stalks and mushrooms, if I have them.)
Saute the veggies before adding.
BAKE at 400 degrees for 30 minutes.
Instructions
I prefer to use a top and bottom crust, but this is also good with biscuits baked on top.The recipe is fast and easy, but the best flavor is if you take the time to make your own chicken stock.