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Chicken Pot Pie II

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4524015

License: CC BY-SA 4.0 · Wikibooks contributors

#baked #kid-friendly #main course #medium difficulty #recipes for pot pie #recipes using all-purpose flour #recipes using butter #recipes using chicken #recipes using corn #recipes without cooking time #recipes without servings #united states
Dinner Baked

Ingredients

Scale
  • 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

Directions

  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.

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