Ingredients
3 tbsp reduced calorie margarine
3 tbsp flour
1/2 tsp salt
1/4 tsp dried thyme
1/8 tsp pepper
3/4 cup chicken broth
3/4 cup whipping cream
2 cup cooked chicken or turkey cut into 1, inch pieces
1 package 10 oz frozen peas & carrots
1 pastry for 9 2 crust pie
1 cup canned small whole onions
Directions
1. Heat margarine in 3 qt. saucepan over low heat until melted. Stir
in flour, salt, thyme and pepper. Cook, stirring constantly, until
mixture is smooth and bubbly; remove from heat.
2. Stir in broth and whipping cream; heat to boiling, stirring
constantly. Boil 1 minute, then stir in chicken, peas and carrots,
and onions.
3. Heat oven to 425F. Prepare pastry. Fill bottom crust with mixture
and top with top crust. Bake 35-45 minutes, or until golden brown.
Servings: 6 servings
Chicken Pot Pie Ala Lin Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Dessert; Pie; Poultry
The History of Recipes
Written recipes as a concept can be traced way back into the distant past, certainly as far back into history as the early Egyptians, and possibly even further. In practice though, mostly, these early records were just very simple hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to food historians are a few ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Much later, in Roman times a man called Apicius assembled a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient Romans made use of a wide range of spices, including a few that are still present in modern kitchens such as thyme, rue and dill. Over the succeeding few hundred years, the powerful families of the West competed to serve the most exotic banquets, and consequentially chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and recording the recipes that were being prepared for the better households. When we get to the twentieth century, recipe books are highly popular due to better eduction, more spare time and having more money to spend. The TV revolution brought us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Chicken Pot Pie Ala Lin recipe.
