Chicken Pot Pie

Jodie Pelfrey, Bernice High

  • 1/2 cup butter or margarine
  • 3 Tbsp all-purpose flour
  • 3 cup chicken broth
  • 1 cup milk
  • 3 cup diced cooked chicken
  • 1 (16 oz) can mixed vegetables, drained
  • 1 (16 oz) can English peas, drained
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp poultry seasoning
  • Sliced carrots
  • Parsley

Melt butter in heavy Dutch oven; add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually add broth. Add all other ingredients except milk. Cook 15 minutes. Add milk. Pour into casserole dish and cover with pastry. Bake until crust is brown. Garnish with carrots, sliced, and parsley sprigs.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.