Chicken Pot Pie

Description
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
 * 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 non-fat dry milk + ⅔ cup water (or ⅔ cup non-fat milk)
 * ⅓ cup onion, chopped
 * 1 (15½ ounce) can peas, drained
 * 1 (15½ ounce) can carrots, drained
 * 2½ to 3 cups chicken, diced

Directions

 * 1) Preheat oven to 425 °F.
 * 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 425 °F for about 35 minutes until top is golden brown and mixture is bubbly.