Chicken Pot Pie

Pastry for 9-inch two-crust pie
(or use the "Basic Pie Dough" Recipe)
1 package frozen peas and carrots
1/3 cup margarine or butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
14.5 oz can chicken broth
2/3 cup milk
1 chicken breast cooked and cubed

Preheat oven to 400°F. Rinse frozen peas and carrots in cold water to separate; drain. Heat margarine in saucepan over medium heat until melted. Stir in flour, onion, salt and pepper. 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. Stir in chicken and vegetables. Pour chicken mixture into 1 pastry lined pan. Take the other pastry out of its pan and place it over the top of the chicken mixture. Seal the edges and bake about 15 to 20 minutes or until golden brown.

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