Chicken Pot Pie II

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

Steps

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.

More recipes with pie crust, butter, onion, flour, broth or stock, milk, chicken, corn or peas

Adapted from “Chicken Pot Pie II” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.