Chicken Pot Pie

This comes from Betty Crocker's Cookbook.

1 package (10 ounces) frozen peas and carrots
1/3 cup butter or stick margarine
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
Pastry for 9 inch two-crust pie

1. Rinse frozen peas and carrots in cold water to separate; drain.

2. Melt butter in 2-quart saucepan over medium heat.  Stir in flour, onion, salt and pepper.  cook, stirring constantly, until mixture is bubbly; remove from heat.  Stir in broth and milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in chicken and peas and carrots; remove from heat.

3. Heat oven to 425.

4. Make pastry.  Roll two-thirds of the pastry into 13 inch square.  Ease into ungreased square pan, 9x9x2 inches.  Pour chicken mixture into pastry-lined pan.

5. Roll remaining pastry into 11 inch square.  Cut out designs with 1 inch cookie cutter.  Place square over chicken mixture.  Arrange cutouts on pastry.  Turn edges of pastry under and flute.

6. Bake about 35 minutes or until golden brown.

Since I am pastry impaired I used ready made pie crusts I found in the refrigerated section of the grocery store (by the biscuits and roll out cookies).  I didn't take the time to roll it out to the correct dimensions, so it didn't fit very well and wasn't very pretty, but tasted delicious anyway.  I also used dried onion instead of fresh.  If you use dried onion be sure to reconstitute it according to the package.  

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