Cookbook:Chicken Pot Pie II

Chicken Pot Pie II
Category	Pie recipes
Difficulty

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Ingredients

• 1 package pie crusts
• ⅓ cup margarine or butter
• ⅓ cup chopped onion
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 ½ cups chicken broth
• ⅔ 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 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

• Cookbook:Chicken Pot Pie I