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.

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