Chicken Pot Pie

Info
Cook Time:

Serves: 6

Ingredients

 * Pastry for 9”-10” 2-crust pie (frozen or homemade)
 * 5⅓ tablespoons margarine
 * ⅓ cup all-purpose flour
 * ½ teaspoon salt
 * ¼ to ½ teaspoon pepper
 * 1¾ cups chicken broth
 * ¼ cup instant nonfat dry milk + ⅔ cup water (or ⅔ cup nonfat milk)
 * ⅓ cup onion, chopped
 * 1 (15.5 ounce) can peas, drained
 * 1 (15.5 ounce) can carrots, drained
 * 2½ to 3 cups chicken, diced

Directions
1.Preheat oven to 425ºF.

2.Heat margarine in saucepan until melted. Stir in flour, salt, and pepper. Cook, stirring constantly until bubbly; remove from heat.

3.Stir in broth and milk. Heat until boiling, stirring constantly. Boil for 1 minute.

4.Stir in onions, vegetables, and chicken. Season with salt and pepper.

5.Pour chicken mixture into pastry lined dish. Cover with remaining pastry. Pinch edges to seal crust.

6.Bake at 425ºF for about 35 minutes until top is golden brown and mixture is bubbly.

Source

 * A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource -- original source of recipe

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