Chicken Pot Pie

LaDonna Pardue
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1/4 cup oleo
  • 1/3 cup flour
  • 2 2/3 cup chicken broth
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 1/2 cup chicken, cooked and diced
  • 10 oz mixed vegetables
  • Pastry crust

Melt oleo, add flour; stir. Cook 1 minute. Add broth to flour, cook until thickened and bubbly. Add salt and pepper. Add chicken and vegetables. Pour into uncooked pastry crust and top with pastry crust and top with pastry. Bake at 400 degrees for 35 to 40 minutes.





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