Friday, October 14, 2011

Chicken Pot Pie

1/3 cup butter
1/3 cup flour
1/2 cup chopped onion
1/4 teaspoon poultry seasoning
dash nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 milk
3 1/2 cups cooked cut up chicken
2-chopped carrots, cooked
1 cup frozen peas, thawed

2 refrigerated ready made pastry crusts (like Pillsbury)

In a saucepan melt butter over medium heat . Stir in flour, onion, seasoning, salt and pepper.
Cook stirring constantly until mixture is bubbly. Stir in broth and milk. Stirring constantly heat to boiling; boil for about a minute. Stir in chicken, carrots and peas.

Preheat oven to 425 f

Fit 1 pie crust in a 2 qt ungreased casserole dish. Pour chicken mixture in pastry lined dish. Top with 2nd pie crust, turn edges of pastry under and seal.

Bake for 30-35 minutes.

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