Chicken Pot Pie
Ingredients
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1 stickbutter, melted
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1/3 conion, chopped
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1/3 call purpose flour
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1/2 tspsalt
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1/2 tspblack pepper
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1-1/2 cchicken broth
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1/2 cmilk
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2 ccubed chicken
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1 largepotato, cubed
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2 largecarrots, cubed
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1 can(s)corn, whole kernel
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1 can(s)green beans, cut
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CRUST
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2 pkgrefrigerated pie crust
How to Make Chicken Pot Pie
- Heat oven to 425*F. Make pie crust as directed on box using a 9" glass pie pan. Boil potatoes until tender, drain and set aside. Boil carrots until tender, drain and set aside.
- In medium saucepan over medium heat, melt butter add onions and cook 2 minutes. Stir in flour, salt and pepper. Add broth and milk, cooking and stirring until thickened.
- Remove from heat. Stir in all veggies & chicken. Spoon mixture into a crust lined pie plate. Top with second crust, seal edges and flute. Cut slits in top crust. Cover with foil.
- Place on cookie sheet in preheated oven for 25 minutes. Remove foil and bake another 20 minutes until crust is golden brown. Let stand 5-10 minutes before serving.
