Chicken Pot Pie

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • Vegetable oil spray (such as Pam®)
  • 4 chicken breast halves (remove all visible fat before cooking)
  • 2 large carrots
  • 8 small white onions
  • 10 oz package frozen cut green beans
  • 1/2 cup onion, sliced
  • 1/2 cup celery, chopped
  • 1/4 cup parsley, chopped (optional)
  • 1 medium potato cubed
  • 1/2 tsp black pepper
  • Dash poultry seasoning
  • 3 Tbsp flour
  • 2 cup chicken broth

Single Crust Flaky Pastry:

  • 1 1/4 cup all purpose flour
  • 1/3 cup margarine
  • 1/3 cup vegetable oil
  • 3 Tbsp cold water

Combine margarine or oil and flour until well blended. Add water as needed. Chill the dough. Preheat oven to 300 degrees. Lightly spray a deep baking dish wish vegetable spray. In a large heavy pan, combine chicken cut in 1/2 inch cubes, sliced onion, celery, pepper, and 1 cup broth. Bring to boil, reduce heat; cover and simmer for 30 minutes or until chicken is tender. Add diced carrots, potato cubes, frozen green beans and poultry seasoning. Reduce heat and cook until vegetables are tender and crisp. Blend flour with broth or 1/4 cup of skim milk. Quickly stir flour mixture into vegetables. Bring to boil over high heat, stirring constantly. Reduce heat to medium-low; add parsley. Simmer for 2 minutes. Pour chicken mixture into the prepared baking dish. Cover the baking dish with flaky crust.

Bake for 30 minutes or until crust is golden brown.

Makes 8 servings (2 meat, 1 bread, 1 1/2 vegetable, 1 1/2 fat).





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