Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 2 1/2 c. cubed, cooked chicken (save the broth); 1/2 c. chopped onion; 6 Tbsp. butter or margarine; 1/2 c. flour; 1 tsp. salt; pepper to taste; 3 c. chicken broth; 1 (10 oz.) box frozen peas and carrots (1/2 can corn if desired); 1 Pillsbury ready double pie crust

9 ingredients

14 steps

Ingredients

2 1/2 c. cubed, cooked chicken (save the broth)
1/2 c. chopped onion
6 Tbsp. butter or margarine
1/2 c. flour
1 tsp. salt
pepper to taste
3 c. chicken broth
1 (10 oz.) box frozen peas and carrots (1/2 can corn if desired)
1 Pillsbury ready double pie crust

Directions

1

Saute onion in butter or margarine; stir in flour until dissolved, then add the broth and the rest of the ingredients. Cook until thick and bubbly.
2

Prepare crust per directions on box; pour bubbly mixture in lined pie plate.
3

Place a crust on top, sealing
4

edges.
5

Score
6

the
7

center
8

of the crust several times for steam
9

to escape.
10

Bake at 425° for 20 minutes (with foil ring
11

around
12

pie
13

plate).
14

Bake an additional 15 minutes without foil until golden brown.