Chicken Pot Pie
1. Select Your Recipe Card Design
Printing Tips for printing this 4x6 recipe card:
Right click and select "print"
Print on card stock paper.
Ensure printer setting is set to original size/scale
If you would like to print this recipe card's background image, you will need to modify these settings in your browser:
- Chrome After selecting "Print", select "Color" and under "Options" (located under "More Settings") enable "Background colors and images".
- Firefox After selecting "Print", select "Page Setup" then enable "Print Background (colors and images)".
- Visit http://its.yale.edu/how-to/article-printing-web-page-background-colors-and-images for images showing these settings.
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.