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.
boneless skinless chicken breasts, poached and cubed.
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.)
How to Make Mom's Creamy Chicken Pie, 1940's Recipe
1Preheat 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.
2Place 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.
3Allow to cool slightly before serving.
4Photo By: belachan2.blogspot.com
Recipe is our family's.