As Annie mentioned, I cook chicken specifically to make a chicken pot pie. I don't care for it made from leftover chicken. I top it with a thyme pastry, puff pastry or homemade biscuits. Chicken Pot Pie Pie can be topped with herbed crust , Puff pastry, or topped with biscuits. Dough 1 1/2ý cups all purpose flour 2 Tablespoons chopped fresh thyme 1/2 teaspoon salt 4 Tablespoons cold butter, cut into 1 inch pieces 1/4 cup cold solid vegetable shortening cut into bits 1/4 cup ice water Chicken filling 4 Large chicken breasts 5 Cups chicken broth 2 Teaspoons black peppercorns 2 bay leaves 4 springs fresh thyme 3 Large garlic cloves 2 Small carrots cut into 3/4 inch cubes 1 Small leek cut into 1/2 inch thick pieces (about 2 cups) 1 Large sweet potato 1 or 2 stalks of celery 2 or three large baking potatoes cut into 1 1/2 inch pieces 1 Cup frozen peas Sauce 4 Tablespoons butter 5 Tablespoons all purpose flour 1 Cup heavy cream 2 Tablespoons chopped fresh thyme salt and pepper Use any combination of vegetables. I have added fresh green beans cut into 1/2 inch pieces. Cook the chicken in a soup pot with the broth, peppercorns, bay leaves, thyme and garlic. Bring to a boil over high head. Reduce the heat to low and simmer very gently until the chicken is cooked. Remove the chicken from the pot and let cool. Remove meat from bones. Strain broth to remove peppercorns and herbs. Bring strained broth to a boil and add leeks, celery and carrot. Cook a couple of minutes and then add sweet potatoes and regular potatoes. Remove vegetables from broth to a bowl with the chicken and set aside. Make sauce, by melting butter in a saucepan over low heat. Add flour and then cooking stirring frequently with a whisk, until the mixture develops a nutty smell, about 2 minutes. Slowly add half the broth to the roux, whisking constantly until the sauce thickens. Add the rest of the broth along with the cream and chopped thyme. Increase the heat to moderate and allow the sauce to simmer, stirring occasionally, until it is well steeped with the flavour of thyme. Remove the pan from the head. Add the vegetables and chicken to the sauce. Add frozen peas. Season with salt and pepper. Spoon filling into the pan. Cover with pastry, trucking in edge to seal to side of pan. Reroll the dough trimmings and cut out several leaf shapes to decorate. Make small incisions in the crust to allow steam to escape. Bake in a 375 degree oven until crust in golden brown, for about 50 minutes. Here is a link that might be useful: Chicken Pot Pie with Crust Options

I have frozen this recipe it has turned out fine. Here's my recipe: 3 boneless/skinless whole chicken breasts) 1 can of cream of chicken(campbells) 1 can of canned vegetable mix(veg-all) drained! 1 box of Pillsbury pie crusts(located in dairy section) 3 tablespoons melted butter salt&pepper, other seasonings 1/2 to 1 cup of water(depends on what consistency you want) First cook chicken, add seasoning such as salt and pepper to chicken while cooking. After chicken is done pull apart or dice. In a mixing bowl add chicken, drained vegetables, cream of chicken, water, butter, seasonings. Put 1 pie crust in dish, preferably glass, pour in mixture, put 2nd pie crust on top and pinch sides all the way around. Cut 4, 1 inch slits in the top to vent and bake at 350 degrees for about 45 minutes or until golden brown. Enjoy!

I can't help you with the American Cafe recipe, but maybe this will help you out until you get the proper recipe. It's good! SUZIE'S CHICKEN POT PIE 2 Cups chicken, uncooked, cut in small pieces 1 Cup Broccoli, cut in small pieces 1/2 Cup sliced Carrots 1/2 Cup sliced Celery 1/2 Cup diced Onions 3 Tablespoons Butter 3 Tablespoons Flour 2 Cups Milk 1 Cup Grated Parmesan Cheese 2 Chicken Boullion Cubes (or 2 teaspoons "Better Than Boullion") Your favorite pastry for top and bottom pie crust Directions Place bottom pie crust in 9" pie pan. Simmer chicken in water for 5 minutes, add vegetables and simmer 5 more minutes. Drain. In another saucepan, melt butter, add flour, whisk and cook for 5 minutes. Add milk and boullion and simmer until thick then add cheese and mix well. Add chicken and vegetables. Mix well and pour into pie crust. Top with second pie crust. Prick with fork or cut small hole in top crust to vent. Brush with beaten egg. Bake @ 400 degrees for 45-50 minutes til golden brown.

Yes, as it is written and with care to use the full processing time called for which is the exact same time for canning chicken and/or canning mixed vegetables. Thickeners are only added AFTER the jar is opened. Use chicken broth? Not with the raw pack chicken called for in the recipe. That would change the density and the pH both plus add some fats since the chicken will be making its own broth in the water while it is being processed. When canning chicken, chicken broth it is only allowed when the chicken and broth are cooked first and then HOT packed. If you tried to do it with raw pack you'd have to increase the processing time to make up for the difference in starting temp. Dave