Chicken Pot Pie Southern Living 70s Recipes

CHICKEN POT PIE (SOUTHERN LIVING '70'S)

Chicken Pot Pie (Southern Living '70's) image

I've tried other recipes through the years and my family pleads for me to stick to the original one I started with in the '70's. The chopped hard boiled eggs are the secret ingredient that gives this recipe it's extra creaminess. There are no onions which makes kids happier. I have tossed out all other recipes in favor of this tried and true one. This Southern Living recipe is a true treasure!

Provided by MaryB2

Categories One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup butter
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 3/4 cups chicken broth
3 1/2 cups cooked chicken, chopped
1 (10 ounce) package frozen mixed vegetables, thawed
1/2 cup celery, chopped
3 hard-boiled eggs, mashed
1 egg, beaten
1 teaspoon water
1 pie crust

Steps:

Make a roux with the melted butter and flour; cook 1 minute stirring constantly.
Add chicken broth, salt and pepper; cook until thickened and bubbly. Add chicken, eggs, vegetables and mix.
Spoon mixture into a greased 12x8x2 baking dish. Put on crust and brush with egg/water mixture. Cut slits in the crust.
Bake at 400 degrees for 35-40 minutes or until golden .

Nutrition Facts : Calories 484.6, Fat 27.5, SaturatedFat 10.1, Cholesterol 222.8, Sodium 889.3, Carbohydrate 27.1, Fiber 3.5, Sugar 0.9, Protein 31.3

CHICKEN POT PIE SOUTHERN LIVING RECIPE - (4.7/5)

Chicken Pot Pie Southern Living Recipe - (4.7/5) image

Provided by debmeister116

Number Of Ingredients 12

Ingredients

1/2 cup butter
2 medium leeks, sliced
1/2 cup all purpose flour
1 (14.5 oz ) can Chicken Broth
3 cups chopped cooked chicken
1 1/2 cups frozen cubed hash browns with onions and peppers
1 cup matchstick carrots
1/2 cup chopped parsley
1/2 tsp salt
1/2 tsp freshly ground pepper
1 (17.3 oz) package frozen puff pastry sheets, thawed
1 large egg

Steps:

1. Preheat oven to 375. melt butter in a large skillet over medium heat, add leeks, and saute 3 minutes. Sprinkle with flour, cook, stirring constantly, 3 minutes. Whisk chicken broth bring to a boil, whisking constantly. remove from heat and stir in chicken and next 5 ingredients. 2. roll each pastry sheet into a 12 in by 10 inch rectangleon a lightly floured surface. Fit 1 sheet into a 9 inch deep dish pie plate. Spoon chicken mixture into pastry. Place remaining pastry sheet over top in opposite cirection of bottom sheet, fold edges under and press with tines of a fork, sealing to bottom crust. Whisk together egg and 1 tbsp of water and brjush over top of pie. 3. Bake at 375 on lower oven rach for 55 to 60 minutes or until browned.

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