Mom's Creamy Chicken Pie, 1940's Recipe

Family Favorites

By
@Quinnn

I know that there are a bunch of recipes for chicken pot pie, but I found no other exactly like this on here. Mom always started with fresh vegetables, (no frozen or canned) and a home-made creamy sauce (no canned soups, etc.). Once you try this, you will never make another recipe... guaranteed. Because nothing matches "from scratch" cooking with quality, fresh ingredients.


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Comments:

Serves:

6-8

Prep:

45 Min

Cook:

45 Min

Method:

Bake

Ingredients

VEGETABLES

1 c
carrot, chopped
1 c
onion, chopped
1 stalk(s)
celery, chopped
1 c
potato, chopped

SAUCE

1/2 c
flour
1 c
half and half or milk
2 c
canned chicken broth
1 tsp
salt
1/4 tsp
black pepper
1/2 tsp
garlic powder, optional

ADDITIONAL INGREDIENTS

1/3 c
butter, no substitutes
2-3
boneless skinless chicken breasts, poached and cubed.
1
double pie crust, home-made (if you don't like making your own pie crust, betty crocker makes a boxed mix found in the baking isle that is pretty good... much better than the refrigerated red boxed one.)

Directions Step-By-Step

1
Preheat oven to 350 degrees. Cook vegetables in a large pan in butter until tender. Add flour to vegetables, cooking flour for a minute or so. Add milk or half and half and broth gradually to pan. Continue to cook on med/low until it starts to thicken and get bubbly. Remove from heat. Add garlic powder, salt, pepper and cubed chicken.
2
Place bottom crust in deep pie plate. Pour in filling. Lattice cut remaining pie crust, if desired, or use solid top crust. Cut slits in top crust. Bake for 45 minutes at 350 degrees or until it starts to bubble from the top. Cover with a loosely fitting foil tent half way through to prevent crust from getting too brown.
3
Allow to cool slightly before serving.
4
Photo By: belachan2.blogspot.com
Recipe is our family's.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy