Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 1/3 c. margarine or butter; 1/3 c. all-purpose flour; 1/3 c. chopped onion; 1/2 tsp. salt; 1/4 tsp. pepper; 1 3/4 c. chicken broth; 2/3 c. milk; 2 1/2 to 3 c. cut up cooked chicken; 1 (10 oz.) pkg. frozen peas and carrots (or whatever veggies you have or prefer); pastry for 2 crust pie; garlic powder (for taste; optional)

11 ingredients

11 steps

Ingredients

1/3 c. margarine or butter
1/3 c. all-purpose flour
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 1/2 to 3 c. cut up cooked chicken
1 (10 oz.) pkg. frozen peas and carrots (or whatever veggies you have or prefer)
pastry for 2 crust pie
garlic powder (for taste; optional)

Directions

1

Rinse and drain vegetables.
2

Heat margarine in 2-quart saucepan over low heat to melted.
3

Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly.
4

Remove from heat and stir in broth and milk.
5

Heat to boiling, stirring constantly (add garlic if desired).
6

Boil and stir one minute.
7

Add chicken and vegetables.
8

Pour chicken mixture into pastry lined pan.
9

Place second pastry on top.
10

Seal edges and cut slits in top for steam. Dash salt on top.
11

Bake at 425° for 35 to 40 minutes. Cover edges with foil for first 25 minutes then remove for remaining cooking time.