Chicken Pot Pie

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Retro Recipe for Home Cooked Chicken Pot Pie

One of America’s favorite comfort foods is Chicken Pot Pie. It’s also an economical meal when using leftover chicken and vegetables. This recipe is from the Robin Hood Pre-Sifted Flour “Let’s Bake” booklet published in 1964. It worked for homemakers then, and it would be a great recipe for your family today.

Chicken Pot Pie
3 cups diced, cooked chicken
1 ½ cups diced, cooked potatoes
1 cup sliced, cooked carrots
½ cup cooked peas
2 tbsp. finely chopped onion
¼ cup butter
5 tbsp. Robin Hood All-Purpose Flour
2 ½ cups prepared chicken stock or chicken bouillon
1 tsp. salt
1/8 tsp. pepper

Combine chicken and vegetables in well-greased 1 ½ quart casserole. Melt butter in saucepan. Add flour (not sifted), salt and pepper. Mix well. Add chicken stock gradually. Stir constantly. Cook over medium heat until mixture thickens. Stir occasionally. Pour over chicken and vegetables. Prepare pastry (see recipe below.)

1 cup Robin Hood All-Purpose Flour
½ tsp. salt
6 tbsp. shortening
2-3 tbsp. cold water

Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour into bowl. Add salt to flour. Stir to blend. Cut in half of shortening with pastry blender until mixture resembles coarse meal, then remaining shortening until particles are the size of small peas. Add water a little at a time, mixing lightly with a fork. Shape dough into firm ball with hands. Roll out on lightly floured cloth-covered board to 1/8-inch thickness. Trim edge with decorative cutter and float pastry on chicken mixture or place pastry over chicken mixture and trim 1 inch wider than casserole. Moisten rim of casserole and flute edge. Cut slits in top for steam to escape. Bake at 425°F for 25–30 minutes.

Serves 6.

Last updated: May 11, 2010
Filed under: Retro Food and Recipes Tagged with: Chicken Pot Pie, Comfort Food, Robin Hood Flour recipe 1964