Chicken Pot Pie With 2 Crusts
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Yields: 6
Instructions
Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling; stirring constantly. Boil and stir one minute. Stir in chicken and veggies. (Add in 1 - 2 diced cooked potatoes if you like!). Reserve. Line pie plate with prepared bottom crust. Pour in filling. Top with top crust. Cut slits in center to vent. Flute edges. Cook uncovered in 425°F oven until crust is brown; approximately 30-35 minutes.
Ingredients
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margarine or 1/3 cup butter Notes: 1/3 cup
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flour Notes: 1/3 cup
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chopped onion Notes: 1/3 cup
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salt Notes: 1/2 teaspoon
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pepper Notes: 1/4 teaspoon
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chicken broth Notes: 1 3/4 cups
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milk Notes: 2/3 cup
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cut up cooked chicken Notes: 2 cups
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package frozen mixed vegetables Notes: 1, 10 ounce
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prepared pie crusts Notes: 2, 1 top crust and 1 bottom crust