Chicken Pot Pie
Source of Recipe
Betty Crocker Best of Baking (Mastercook recipe)
Homey chicken pot can't be beat for a Sunday dinner.
List of Ingredients
1 (10 ounce) package frozen peas and carrots
1/3 cup margarine or butter
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 cups cut-up cooked chicken or turkey (2 1/2 to 3 cups)
Pastry for 9-Inch Two-Crust Pie --
Rinse frozen peas and carrots in cold water to separate; drain. Melt margarine 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.
Heat oven to 425º. Prepare pastry. Roll two-thirds of the pastry into 13-inch square. Ease into ungreased square pan, 9 × 9 × 2 inches. Pour chicken mixture into pastry-lined pan.
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.
Bake about 35 minutes or until golden brown.