Chicken Pot Pie With 2 Crusts

Recipe by Charmie777
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 13
    cup margarine or 1/3 cup butter
  • 13
    cup flour
  • 13
    cup chopped onion
  • 12
    teaspoon salt
  • 14
    teaspoon pepper
  • 1 34
  • 23
    cup milk
  • 2
    cups cut up cooked chicken
  • 1
    (10 ounce) package frozen mixed vegetables
  • 2
    prepared pie crusts (1 top crust and 1 bottom crust)
Advertisement

DIRECTIONS

  • Heat butter over low heat until melted.
  • Blend in flour, onion, salt and pepper.
  • Cook over low heat, stirring constantly until smooth and bubbly.
  • Remove from heat.
  • Stir in broth and milk.
  • Heat to boiling; stirring constantly. Boil and stir one minute.
  • Stir in chicken and veggies. (Add in 1 - 2 diced cooked potatoes if you like!).
  • Reserve.
  • Line pie plate with prepared bottom crust.
  • Pour in filling.
  • Top with top crust. Cut slits in center to vent. Flute edges.
  • Cook uncovered in 425°F oven until crust is brown; approximately 30-35 minutes.
Advertisement