The roots of this traditional Southern classic go back a long way. Recipes for poultry or beef baked in a pastry crust can be traced back to Medieval times in the British Isles..
The term “pot pie” originally referred to the cooking method (cooked in a pot) rather than to the dish itself, and first appeared in American cookbooks in the late 1700s.
- 1 chicken, cooked in water with celery and onion and boned (reserve broth)
- 1 (8 oz) pkg. frozen peas and carrots, parboiled 3 minutes
- 3 potatoes, peeled, cubed and cooked
- 2 hard-boiled eggs, sliced (optional)
- Dumplings made from pastry or dumpling dough, cooked in chicken broth (optional)
- 4 tablespoons butter
- 1/3 cup flour
- 1 pint chicken broth
- 1 can Cream of Chicken Soup
- 1 cup milk
Melt butter and stir in flour. Whisk in chicken broth. Cook until thickened. Stir in soup and then milk.
- 1 cup self-rising flour
- 1 stick margarine, melted
- 1 cup milk
Place chicken, vegetables, eggs, and dumplings in lg. baking dish, making two layers. Pour sauce on top, stir in if necessary.
Mix together topping ingredients and spoon or pour on top. Bake at 375 for 30-45 min. until topping is golden brown.
If you like this recipe, I think you’ll really enjoy this cookbook:
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