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Chicken Pot Pie

1 10  oz package peas and carrots

1/3 cup butter or margarine

1/3 cup flour

1/3 cup chopped onion

1/2 tsp salt

1/4 tsp pepper

1/2 tsp sage

1 2/3 cup chicken broth

2/3 cup milk

2 1/2 – 3 cups cooked, chopped chicken

2 pie crusts at room temperature

Melt butter in 2 quart saucepan over medium heat. Stir in flour, onion, salt, pepper, and sage.  Cook stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in chicken and peas and carrots.

Place bottom crust in a pie pan. Pour filling into crust. Top with 2nd crust, making a few slits in the top.

Bake @ 425 for 25-30 minutes or until golden brown. Let stand 5 minutes.

 

submitted by Jamie Smith Parry
Course: Dinner
Available for Amazon Prime