Pies Recipes

Lisa Ann Can: Cook Chicken Pot Pie

THE RECIPE for the filling of the CHICKEN POT PIE
1 stick butter
1/2 cup onion, diced
1/2 cup celery, diced
1 cup carrot, diced
1 cup potatoes, diced
1/2 cup flour
1-1/2 cup broth
1 pint Green Beans, drained
1-1/2 cooked chicken, cubed
1 heaping tsp. salt
1/2 tsp. black pepper

Note: You don’t have to use home-canned chicken for this recipe. Just substitute your favorite canned chicken, or buy a whole chicken and prepare it at home.

Sautee the veggies in the butter until softened. Stir in the flour. Slowly stir in broth until the desired consistency is achieved. Stir in the green beans, chicken, salt & pepper. Pour into a casserole dish or baking pan.

1 cup flour
1 stick butter, softened
1 cup + of whole, cultured buttermilk

Cut the butter into the flour until crumbly. Slowly stir the buttermilk into the mixture until the desired consistency is reached. It should be thick, but pourable. Pour the crust onto the filling and spread evenly. Bake in a 375 degree oven for an hour, or until the crust is golden brown.

Original of the video here

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