Chicken Pot Pie

Mary B. Temple, FMS

  • 1/2 cup butter, melted
  • 3 Tbsp all-purpose flour
  • 3 cup chicken broth
  • 1 cup milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 cup diced chicken
  • 1 (16 oz) can green peas, drained
  • 1 (16 oz) can mixed vegetables
  • Pastry for 9 inch pie

Combine butter and flour in a saucepan over low heat; gradually add chicken broth and milk, stirring constantly until smooth and thickened. Stir in chicken, salt, pepper, mixed vegetables and peas. Mix well. Pour into a 13x9x2 inch dish. Roll pastry to 1/8 inch thickness on floured surface. Cut into strips 1 inch wide and arrange in lattice design over chicken mixture.

Bake at 350° for 30 minutes or until brown.

Makes 8 to 10 servings





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