Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 1 can biscuits or 1 Pillsbury All-Ready pie crust; 1 (10 oz.) pkg. frozen peas and carrots; 1/2 c. chopped onion; 1/2 c. chopped fresh mushrooms; 1/4 c. butter; 1/3 c. all-purpose flour; 1/2 tsp. salt; 1/2 tsp. poultry seasoning; 1/8 tsp. pepper; 2 c. chicken broth; 3/4 c. milk; 3 c. cubed chicken or turkey

12 ingredients

9 steps

Ingredients

1 can biscuits or 1 Pillsbury All-Ready pie crust
1 (10 oz.) pkg. frozen peas and carrots
1/2 c. chopped onion
1/2 c. chopped fresh mushrooms
1/4 c. butter
1/3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. poultry seasoning
1/8 tsp. pepper
2 c. chicken broth
3/4 c. milk
3 c. cubed chicken or turkey

Directions

1

Cook peas and carrots.
2

Drain; set aside.
3

In a saucepan, cook onions and mushrooms in butter until tender.
4

Stir in flour, salt, poultry seasoning and pepper.
5

Add chicken broth and milk at once. Cook and stir until thick and bubbly.
6

Stir in drained peas and carrots and chicken or turkey.
7

Pour mixture into round baking casserole.
8

Top with pastry (or substitute biscuits for pastry). Bake at 450° for 12 to 15 minutes or until pastry biscuits are golden brown.
9

Yields 6 servings.