Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 1/4 c. butter or margarine; 1/4 c. all-purpose flour; 1 1/2 c. chicken broth; 1 1/2 c. milk; 3/4 tsp. salt; 1/2 tsp. pepper; 2 Tbsp. butter or margarine; 1 (8 oz.) pkg. fresh mushrooms; 1 small onion, chopped; 3 celery stalks, sliced; 3 1/2 c. chopped cooked chicken; 2 hard-cooked eggs, chopped; 2 (15 oz.) pkg. refrigerated pie crusts

13 ingredients

14 steps

Ingredients

1/4 c. butter or margarine
1/4 c. all-purpose flour
1 1/2 c. chicken broth
1 1/2 c. milk
3/4 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter or margarine
1 (8 oz.) pkg. fresh mushrooms
1 small onion, chopped
3 celery stalks, sliced
3 1/2 c. chopped cooked chicken
2 hard-cooked eggs, chopped
2 (15 oz.) pkg. refrigerated pie crusts

Directions

1

Melt 1/4 cup butter in a large heavy saucepan over low heat and whisk in all-purpose flour.
2

Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly.
3

Add salt and pepper.
4

Melt 2 tablespoons butter in a skillet over medium-high heat; add mushrooms, onion and celery.
5

Saut until tender.
6

Drain.
7

Stir vegetable mixture, chopped cooked chicken and chopped egg into sauce.
8

Fit 1 pie crust into a 9-inch deep dish pie plate according to package directions.
9

Spoon filling into crust; top with remaining pie crust.
10

Trim off excess pastry.
11

Fold edges under and crimp.
12

Cut slits in top.
13

Bake at 375° for 30 to 40 minutes or until top is golden.
14

Shield edges with strip of aluminum foil during last 10 minutes to prevent excessive browning.