MOM'S CREAMY CHICKEN PIE, 1940'S RECIPE

Mom's Creamy Chicken Pie, 1940's Recipe image

Provided by Family Favorites

Time 1h30m

Number Of Ingredients 16

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.)

Steps:

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.