Cookbook:Chicken Pot Pie II

Cookbook | Ingredients | Recipes | Meat Recipes

Ingredients

• 1 package pie crusts
• 1/3 cup margarine (or butter)
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups chicken broth
• 2/3 cup milk
• 3 cups chicken, cooked
• 1 cup frozen corn, thawed
• 1 cup frozen peas, thawed

Procedure

1. Heat oven to 425°F.
2. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.
3. In a medium saucepan, melt margarine over medium heat.
4. Add onion; cook 2 minutes or until tender.
5. Stir in flour, salt, and pepper until well-blended.
6. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
7. Add chicken, corn, and peas; remove from heat.
8. Spoon chicken mixture into crust-lined pan.
9. Top with second crust and flute; cut slits in several places.
10. Bake for 30 to 40 minutes or until crust is golden-brown.
11. Let stand 5 minutes before serving.