Ingredients
- ⅓ cup butter
- ⅓ cup flour
- ⅓ cup onion
- ½ tsp. salt
- ¼ tsp. pepper
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 3 cups cooked chicken or turkey
- 10 oz. Frozen Vegetables, (peas & carrots)
- 2 Pastry Pie Crust
Directions
1. In a 2 qt saucepan, melt butter over medium heat. |
2. Stir in flour, onion, salt, and pepper. |
3. Cook, stirring constantly until mixture is bubbly. |
4. Remove from heat. |
5. Stir in broth and milk. |
6. Heat to boiling, stirring constantly. |
7. Boil and stir for 1 minute. |
8. Stir in meat and vegetables. |
9. Remove from heat. |
10. Heat oven to 425 degrees |
11. Option #1: Cut and ease 1st pie crust into bottom of 2 qt glass baking dish. Pour meat mixture on top of pie crust. |
12. Option #2: Place meat mixture in 2 qt glass baking dish. |
13. Cut pie crust if necessary and place on top of meat mixture. Turn edges of pastry under and flute. |
14. Bake about 35 minutes or until golden brown. |
Chicken Pot Pie. To import, drag image to your MacGourmet recipe box.