Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 6 Tbsp. butter; 1 C. chopped onion; 1/2 C. chopped celery; 6 Tbsp. flour; salt and pepper; 2 C. canned chicken broth; 1 C. Half & Half cream; 2 C. potatoes, peeled, diced and cooked; 1 can diced carrots, drained; 1 can sweet peas, drained; 2 C. shredded cooked chicken; 2 tsp. dried parsley; 1 box refrigerated pie crust

13 ingredients

1 steps

Ingredients

6 Tbsp. butter
1 C. chopped onion
1/2 C. chopped celery
6 Tbsp. flour
salt and pepper
2 C. canned chicken broth
1 C. Half & Half cream
2 C. potatoes, peeled, diced and cooked
1 can diced carrots, drained
1 can sweet peas, drained
2 C. shredded cooked chicken
2 tsp. dried parsley
1 box refrigerated pie crust

Directions

1

Preheat oven to 400 degrees. Grease a 2 quart round baking dish. Set the pie crust out. Heat the butter in a large saute pan over medium high heat. Add onions and celery, season with salt and pepper and cook, stirring for 2 minutes. Stir in flour and cook, stirring, for 3 to 4 minutes to make a blond roux. Stir in the chicken broth and bring the liquid to a boil. Reduce the heat to medium low and simmer until the sauce begins to thicken, 4 to 6 minutes. Stir in potatoes, carrots, peas, chicken and parsley. Season with salt and pepper and mix well.