Recipe Talk

I got a very good chicken pot pie from womans world magazine about a year ago and I have misplaced it, if anyone has it could you please send it to me

From Womans World magazine

Chicken Vegetable Pot Pie

In large bowl combine 8 cups cooked chicken pieces,

2 cans cream of chicken soup and

1 pkg. frozen mixed vegetables, thawed.

Divide between 2 (1 1/2 qt each) freezer proof baking dishes.

Place biscuts from one tube evenly over each dish of chicken mixture

to form crust. Preheat oven to 375F. Bake 20 minutes.

Reduce oven to 350F and bake 20-25 minutes until biscuits

are cooked and chicken mixture is heated through. Cool.

Cover with plastic wrap, then foil. Freeze.

Thaw in refrigerator 1 day ahead.

To Reheat: Preheat oven to 325F.

Bake, lightly covered with foil 30-35 minutes until heated through.

From Womans World magazine

WOMANS WORLD MAGAZINE

Pot Pie Things

Filling

5 leg/thigh chicken quarters

4 carrots sliced

4 ribs celery/w leaves sliced

3 large potatoes peeled & diced

1 cup english peas

2 tbs salt

2 tbs pepper

1 tbs sage

1 tbs tabasco

Roux

1 stick butter

3/4 cup flour

milk (3 cups?)

Pastry

3 cups flour

1 cup lard

1 tsp salt

5-7 Tbs cold water

Boil the chicken and remove to strainer (reserve stock) skin, debone and cube.

To the chicken stock add the carrots, celery and potatoes. Simmer until tender before adding the peas. Drain all but 3-5 cups of the stock from the pot and set aside.

In a separate (large) pot make the roux. (Melt the butter over medium high heat, then add the flour. Stir until it's all bubbly) Add the milk and continue stirring until thick. Don't let it burn!

Pour the chicken/veggie mixure into the roux and stir together. Add salt, pepper, sage and tabasco (to your taste).

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Pastry.. roll out your fave (I just do a simple one like above and dont hear any complaints) and line the bottom of a single casserole or many individual serving dishes. Blind bake at around 300d for about 10 mins (makes for a flakey bottom crust).

Remove the casserole(s) and fill with the pot pie mixture. Top with the remaining rolled out pastry, pierce with knife and toss it into the oven. Bake at around 300-350 until the pastry is nicely browned. Everything is already cooked so all your doing is making an appetizing crust. :)

Well, it sounds long and involved I guess but it's really not..