Chicken Pot Pie

Submitted by Cooking46ofUs

"This tastes like Creamy Chicken Noodle soup on the inside of the shell. It is delicious and flavorful!"

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 4

ingredients

• 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 1⁄2 cups 2% low-fat milk
• 3 tablespoons margarine
• 1 teaspoon minced onion flakes
• 1⁄2 teaspoon celery seed
• 1⁄3 cup flour
• 2 cups diced cooked chicken
• 2 cups frozen and thawed peas and carrots
• 1⁄2 teaspoon dried thyme
• 1 teaspoon dried parsley
• 9 inches refrigerated pastry crust
• 1 egg, slightly beaten

directions

1. Pour chicken broth, salt and pepper into glass; add enough milk to equal 2 1/2 cups.
2. Preheat oven to 400°F.
3. Melt margarine in large sauce pan over medium heat. Add onion flakes and celery seed; Stir in flour until well blended. Gradually stir in broth mixture. Cook, stirring constantly until sauce thickens and boils.
4. Add chicken, vegetables, thyme, and parsley. Pour into 1 1/2 quart deep casserole.
5. Roll out pastry 1 inch larger than casserole dish. Cut slit in pastry for venting steam. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges. Brush with beaten egg. Bake about 30 minutes or until crust is golden brown and filling is bubbly.