The recipe below was given to me by a lady named Edna Studley of Laurel, Delaware in 1975. It was passed on to her from her mom, and was considered a family original. It is still a favorite.
Ray
Chicken Pot Pie
(This recipe was modified from Edna Studley’s family’s original.)
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 cup frozen green peas
1/3 cup butter
½ cup flour
1 cup water
1 cup chicken broth
1 cup half & half
1 tsp salt
¼ tsp pepper
hot sauce
4 cups chopped, cooked chicken
frozen pie crust dough
? Saute onion, celery, and carrot in butter for 10 minutes.
? Add flour to sauteed mixture, stirring well. Cook 1 to 2 minutes stirring constantly.
? Combine broth, water, and half & half, and then gradually stir into the vegetable mixture.
? Cook over medium heat, stirring constantly until thickened and bubbly.
? Stir in salt and pepper, and a dash or two of hot sauce.
? Add frozen green peas and chicken, stirring well.
? Pour mixture into a shallow 2 quart casserole. Top with pastry.
? Cut slits to allow steam to escape, and decorate with pastry cutouts if desired.
? Bake at 400 degrees for 40 minutes or until crust is golden brown.
Yield: 6 servings
Ray
Chicken Pot Pie
(This recipe was modified from Edna Studley’s family’s original.)
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 cup frozen green peas
1/3 cup butter
½ cup flour
1 cup water
1 cup chicken broth
1 cup half & half
1 tsp salt
¼ tsp pepper
hot sauce
4 cups chopped, cooked chicken
frozen pie crust dough
? Saute onion, celery, and carrot in butter for 10 minutes.
? Add flour to sauteed mixture, stirring well. Cook 1 to 2 minutes stirring constantly.
? Combine broth, water, and half & half, and then gradually stir into the vegetable mixture.
? Cook over medium heat, stirring constantly until thickened and bubbly.
? Stir in salt and pepper, and a dash or two of hot sauce.
? Add frozen green peas and chicken, stirring well.
? Pour mixture into a shallow 2 quart casserole. Top with pastry.
? Cut slits to allow steam to escape, and decorate with pastry cutouts if desired.
? Bake at 400 degrees for 40 minutes or until crust is golden brown.
Yield: 6 servings