Cookbook:Chicken Pot Pie II

Chicken Pot Pie II
CategoryPie recipes

Cookbook | Ingredients | Recipes | Meat Recipes

Ingredients edit

Procedure edit

  1. Heat oven to 425°F.
  2. Prepare pie crusts as directed on package for a two-crust pie in a 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.

See also edit