Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 3 tablespoons butter or 3 tablespoons margarine; 3 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon seasoning salt (like Season All); 1/2 teaspoon dried thyme; 1/4 teaspoon fresh cracked black pepper; 3/4 cup chicken broth; 3/4 cup half-and-half cream; 1/2 cup frozen peas; 1/2 cup frozen corn; 1/2 cup cooked potato; 2 cups shredded cooked chicken breasts; 1 standard pastry for double-crust pie

13 ingredients

10 steps

Ingredients

3 tablespoons butter or 3 tablespoons margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon seasoning salt (like Season All)
1/2 teaspoon dried thyme
1/4 teaspoon fresh cracked black pepper
3/4 cup chicken broth
3/4 cup half-and-half cream
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup cooked potato
2 cups shredded cooked chicken breasts
1 standard pastry for double-crust pie

Directions

1

Preheat oven to 425.
2

Heat buttter in 3 quart saucepan over medium heat until melted; stir in flour and spices.
3

Cook, stirring constantly, until mixture is smooth and bubbly.
4

Carefully add chicken broth and half-n-half in a thin stream while stirring to incorporate.
5

Stir constantly until thickened and beginning to bubble.
6

Add vegetables and chicken. Mix. Remove from heat.
7

Pour chicken mixture into bottom pie shell.
8

Cover with top pie shell. Seal edges; prick steam holes.
9

Bake 35 to 40 minutes, until lightly browned and bubbly/steaming.
10

Let stand a few minutes before cutting.