Chicken Pot Pie
Chicken Pot Pie from Amanda
3 T. Butter
3 T.
Flour
½ tsp.
salt
¼ tsp.
pepper
¾ c.
chicken broth
¾ c.
cream (or milk)
2 c.
cooked chicken cubed
1 pkg.
frozen peas and corn
1 onion
2 9-inch pie crusts (I use refrigerated)
In a
medium sauce pan, melt butter and add chopped onion and saute until soft. Remove from heat and add flour. Stir until
smooth. Add chicken broth and spices. Stir until thickens. Add remaining
ingredients. Stir while on medium heat until mixture is to desired consistency.
Put pie crust into a pie pan (or a square glass pan) then add cream and chicken
mixture. Place second pie crust on top (you can cut it into strips and place in
a checker board pattern on top if desired). Bake at 400 degrees for 30-35
minutes or until crust is golden brown and cream mixture is bubbling.
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