Anyone have their Betty Crocker cookbook handy?

Question

The last time my husband used my B.C. cookbook to cook, he removed the page (the book is a three ring binder) and the page was lost. The recipe I always used for Chicken Pot Pie was on the other side of the page. I've found some recipes online that are similar, but *not quite* the same as Betty's recipe.

My book is a three ring binder with a picture of a roast chicken on the front (it's about 10ish years old). Does anyone have this book who would be willing to type the recipe out for me? PLEASE! I'm tired of making chicken pot pie with mushroom soup and all kinds of weird stuff--I want to make it the way I used to--the real thing with chicken stock, milk, peas and carrots, etc.. Thank you!

Answer 1

There was this recipe in my Betty Crocker Cookbook- it too has a picture of a roasted chicken on the cover, perhaps it's the same book? The recipe is for Turkey Pot Pie but it calls for cut up turkey or chicken- My book is about 20 yrs. old, recipe is on page 255.

Turkey (Chicken) Pot Pie

1 pkg. (10 oz) frozen peas and carrots
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cups turkey or chicken broth
2/3 cup milk
2 1/2 to 3 cups cut up chicken or turkey
Pastry for 9" two crust pie

Rinse frozen peas and carrots under cold water to seperate, drain. Heat butter in saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly. Boil and sir one minute. Stir in vegetables and meat.

Prepare pastry. Roll 2/3 of the pastry into 13" square, ease into ungreased 9 X 9 pan. Pour turkey mixture into pastry lined pan. Roll remaining pastry into 11 " square. Cut out designs with a small cookie cutter. Place square over filling, turn edges under and flute. Bake in 425 degree oven until golden brown, about 35 minutes.

Answer 2

I have a Betty Crocker Book, not sure if it's the same recipe though...hope this helps!

Deep-Dish Chicken Pie

1 Recipe pasty topper (below)
3 medium leeks or 1 large onion, chopped
1 cup sliced fresh mushrooms
3/4 cup sliced celery
1/2 cup chopped red sweet pepper
2 tablespoons butter or margarine
1/3 cup all-purpose flour
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 1/2 cups chicken broth
1 cup half-and-half, lgiht cream, or milk
2 1/2 cups chopped cooked chicken
1 cup loose pack frozen peas
1 beaten egg

1. Prepare pastry topper (recipe below), set aside. Preheat oven to 400 degrees F.

2. In a large saucepan cook leeks, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 or 5 minutes or until vegetables are tender. Stir in flour, poultry seasoning, pepper, and 1/4 teaspoon salt. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.

3. Place pastry over chicken mixture in dish. Turn edges of pastry under; flute edges of dish. Bursh pastry with some of the egg.

4. Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand about 20 minutes before serving.

PASTRY TOPPER RECIPE:
In a medium, bowl stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry belnder, cut in 1/3 cup shortening until dough pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Sprinkle an additional 3 to 4 tablespoons cold water over remaining flour mixture, 1 tablespoon at a time, tossing with a fork until all dough is mositened. Form into a ball. On a lightly floured surface, roll dough into a 13x9 inch rectangle. Using a sharp knife cut slits into pastry to allow steam to escape.