Monday, October 22, 2007

Chicken Pot Pie

Another Oggie gem..................

1/3 cup margarine
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cup chicken broth
2/3 cup milk
2 cups chicken
1 16-ounce package frozen mixed vegetables
1 box ready-made pie crust

Preheat oven to 425 degrees.

Spray 9-inch pie plate with oil and line with one of the crusts.

Heat margarine over low heat until melted (I usually add the onions to the margarine just so they're cooked a little more tender).

Blend in flour, salt and pepper and cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat.

Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for one minute.

Stir in chicken and frozen vegetables.

Pour into the crust and top with the second crust.

Cook uncovered at 425 degrees until crust is golden brown.

Allow to cool slightly before serving as this will allow the "juice" time to set and thicken.

This recipe is easily doubled and believe it or not, tastes even better when reheated.

1 comment:

roxie&clay said...

I made this only with pheasant it was very very good. thanks.