Betty Crocker Chicken Pot Pie Recipe

It is a three-ring binder style, and my husband used to take pages when he cooks. He lost the page that had the chicken pie recipe on it, and now I really want chicken pot pie for dinner, lol. The recipe was very basic (chicken, peas, carrots, broth, milk, etc.) I found some recipes that are similar but contain celery, potatoes, rosemary and other things I do not want in my pie. Does anyone have this particular edition of the book and, if so, would you be willing to type the recipe for me? I will always love you!

Here's what mine says:

1 box of 10 oz frozen peas and carrots
1 / 3 cup butter or margarine
1 / 3 cup all-purpose flour
1 / 3 cup onion
1 / 2 c. salt
1 / 4 c. pepper
chicken broth 1 3 / 4 cup
2 / 3 cup milk
2 1 / 2 to 3 cups cooked chicken, cut or turkey
pastry pie for two

Rinse frozen vegetables in cold water to drain separate
In two quart sauce pan melt the butter over medium
Stir in flour, onion, salt and pepper
Cook, stirring constantly until mixture boils
Remove from heat
Stir in broth and milk
Bring to a boil while stirring constantly
Bring to a boil and stir for one minute
Stir in chicken and vegetables
Remove from heat
Preheat oven to 425
Make pastry
Roll 2 / 3 of dough into 13 inch squares
Ease into a lined 9-inch square pan
Pour chicken mixture into the lined baking pan
Roll out remaining pastry into 11 inch square
Design Cut with a cookie cutter inch
Place dough over chicken mixture
Arrange cutouts on a paste
Turn edges of pastry and flute under
Bake 35 minutes until golden

(See page 126 for the edges of pastry)

(Recipe pastry is on page 123 for two pie)

Hope this helps

I just checked the website of Betty Crocker has a recipe for life, but if it is not good. I know that my mother does. So, if nobody else helps you hurt his appeal and obtain from it.

I guess it's a joke question.Why not just put whatever you want in the pie instead of things that you do want.Simple!

I have the cookbook! But I'm in a library and cannot type now! And her home!

I hope it is if it is not just going Betycrocker.com



herb roasted chicken with vegetables

1 / 4 cup olive or vegetable oil
2 tablespoons fresh thyme leaves or 1 tsp teaspoon dried thyme
2 tablespoons fresh marjoram leaves or 1 teaspoon marjoram leaves
1 / 2 teaspoon salt
1 / 4 c. teaspoon coarsely ground pepper
1 lemon
1 whole chicken to roast, 4 pounds
6 new potatoes, halved
1 cup baby-cut carrots
1 / 2 pound green beans

1. Preheat oven to 375 ° F. Mix oil, thyme, marjoram, salt and pepper. Grate 1 tsp tsp lemon zest, add to the mixture of oil Peel. Cut lemon into fourths place in chicken cavity.
2. Fold the chicken wings on the back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Brush oil mixture over chicken. Insert meat thermometer so tip is chicken in the thickest part of thigh inside and not touching the bone.
3. Roast uncovered 45 minutes. Place potatoes, carrots and green beans around chicken, baste the chicken and vegetables with oil mixture. Roast uncovered 30-45 minutes, or until a thermometer reads 180 ° F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easier carving. Remove and discard lemon.
4. Place chicken on a dish arrange vegetables around chicken. Serve with pan juices.
Make the most of this recipe