Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 411.06 g can reduced-sodium fat-free chicken broth; 2.46 ml salt; 1.23 ml black pepper; 354.88 ml 2% low-fat milk; 44.37 ml margarine; 4.92 ml minced onion flakes; 2.46 ml celery seed; 78.78 ml flour; 473.18 ml diced cooked chicken; 473.18 ml frozen and thawed peas and carrots; 2.46 ml dried thyme; 4.92 ml dried parsley; 9 inch refrigerated pastry crust; 1 egg, slightly beaten

Submitted by Cooking46ofUs

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

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

ingredients

411.06 g can reduced-sodium fat-free chicken broth
2.46 ml salt
1.23 ml black pepper
354.88 ml 2% low-fat milk
44.37 ml margarine
4.92 ml minced onion flakes
2.46 ml celery seed
78.78 ml flour
473.18 ml diced cooked chicken
473.18 ml frozen and thawed peas and carrots
2.46 ml dried thyme
4.92 ml dried parsley
9 inch refrigerated pastry crust
1 egg, slightly beaten

directions

Pour chicken broth, salt and pepper into glass; add enough milk to equal 2 1/2 cups.
Preheat oven to 400°F.
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.
Add chicken, vegetables, thyme, and parsley. Pour into 1 1/2 quart deep casserole.
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.