Casseroles, Poultry

Classic Pot Pie

  • {blank} Pastry for double-crust pie
  • {blank} Filling:
  • 1/3 cup Butter or margarine
  • 1/3 cup Onions, chopped
  • 1/3 cup Flour, all-purpose
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 1/2 cups Chicken broth
  • 2/3 cup Milk
  • 2-1/2 to 3 cups Chicken, diced, cooked
  • 2 cups Frozen Mixed Vegetables, thawed

    • Heat oven to 425°. Prepare pie crusts as directed on package for two-crust pieusing 9-inch pie pan. In a medium saucepan, melt margarine over medium heat. Add onion; cook 2 minutes or until tender. Stir in flour, salt and pepper untilwell blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened. Add chicken and mixed vegetables; remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and flute; cutslits in several places. Bake at 425° for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving. Yield: 6 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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