Thursday, August 25, 2011

Classic Chicken Pot Pie

the BEST pot pie...from Carol Marshall



Crust 2 crusts for 9" pie



Filling

1/3

cup

margarine or butter

1/3

cup

chopped onions

1/3

cup

all-purpose flour

1/2

teaspoon

salt

1/4

teaspoon

pepper

1-1/2

cup

chicken broth

2/3

cup

milk

2-1/2 to 3

cups

shredded cooked chicken or turkey

2

cups

frozen mixed vegetables, thawed

1

Heat oven to 425°. Prepare pie crust and place 1 crust in the bottom of a 9" pie pan.

2

Melt butter in medium saucepan over medium heat. Add onion, cook 2 minutes or until tender. Add flour, salt and pepper. Stir until blended. Gradually stir in broth and milk, cooking an dstirring until bubbly and thickened.

3

Add chicken and mixed vegetables. Mix well. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and sel edges and flur Cut slits in top crust

4

Bake at 425° for 30-40 minute or until crust is golden brown. Let stand 5 minutes before serving.

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