Friday, June 19, 2009

Chicken Pot Pie

Chicken Pot Pie

1/3 cup margarine or butter 1/3 cup all-purpose flour
1/3 cup onion ½ teaspoon salt
¼ teaspoon pepper 1¾ cups chicken broth
2/3 cup milk
2½ to 3 cups diced cooked chicken
1 (10 oz) pkg. frozen peas and carrots
Pastry for 9-inch one-crust pie

Rinse frozen peas and carrots in cold water to separate; drain. Heat margarine in 2-quart saucepan over medium heat until melted. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables. Heat oven to 425 degrees.

Prepare pastry. Place square over filling; turn edges under and flute. Bake 35 minutes or until golden brown.

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