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Chicken Pot Pie

Thanks for the memories!
  1. 1⁄4 cup butter 60 ml
  2. 1⁄4 cup flour 60 ml
  3. Salt & pepper to taste
  4. 2 tbsp. Finely chopped onion 30 ml
  5. 3 cups chicken broth 750 ml
  6. 2 carrots, chopped in small pieces
  7. 2 celery stalks, chopped in small pieces
  8. 2 potatoes, cubed in small pieces
  9. 3 cups sliced mushrooms 750 ml
  10. 2 tbsp. Butter 30 ml
  11. 1⁄2 cup peas 125 ml
  12. 3 cups cooked & diced chicken 750 ml
  13. Pastry to cover 3-qt. (3 l)
  14. Casserole or frozen puff Pastry dough
  1. Melt butter in large saucepan over medium heat. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly, until smooth and thickened. Add carrots, celery and potatoes. Cook until fork tender.
  2. In a small frying pan, cook the mushrooms in butter. Add mushrooms, peas and chicken to vegetable mixture. Mix well and pour into large casserole. Cover with rolled pastry and slash (watch it!) to allow steam to escape. Bake in preheated 400°f (200°c) oven for about 45 minutes, or until pastry is golden. If pastry becomes too brown, cover loosely with foil.
The Best of Bridge

This recipe is available in the book The Best of the Best and More.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Two.