Cookbook:Chicken Pot Pie II

| Meat Recipes

Ingredients

 * 1 package pie crusts
 * ⅓ cup margarine or butter
 * ⅓ cup chopped onion
 * ⅓ cup all-purpose flour
 * ½ teaspoon salt
 * ¼ teaspoon pepper
 * 1 ½ cups chicken broth
 * ⅔ cup milk
 * 3 cups chicken, cooked
 * 1 cup frozen corn, thawed
 * 1 cup frozen peas, thawed

Procedure

 * 1) Heat oven to 425°F.
 * 2) Prepare pie crusts as directed on package for a two-crust pie in a 9-inch pie pan.
 * 3) In a medium saucepan, melt margarine over medium heat.
 * 4) Add onion; cook 2 minutes or until tender.
 * 5) Stir in flour, salt, and pepper until well-blended.
 * 6) Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
 * 7) Add chicken, corn, and peas; remove from heat.
 * 8) Spoon chicken mixture into crust-lined pan.
 * 9) Top with second crust and flute; cut slits in several places.
 * 10) Bake for 30 to 40 minutes or until crust is golden-brown.
 * 11) Let stand 5 minutes before serving.