Chicken Pot Pie
AmericanChickenIntermediate60 minBy Northstar
Ingredients
Servings
4
- 4 cup chopped cooked chicken
- 1 cup potatoes, diced
- 1 cup chopped onions
- 1 cup celery, diced
- 1 cup carrots, chopped
- 0.3 cup margarine, melted
- 0.5 cup all-purpose flour
- 2 cup chicken broth
- 1 cup half-and-half
- 2 frozen pie crusts
- 1 tsp salt
- 0.3 tsp black pepper
Instructions
- 1
Preheat oven to 400°F.
- 2
Sauté onion, celery, carrots, and potatoes in margarine for 10 minutes.
- 3
Add flour and stir well. Cook 1 minute, stirring constantly.
- 4
Combine broth and half-and-half. Gradually stir into vegetable mixture.
- 5
Cook over medium heat stirring constantly until thickened and bubbly.
- 6
Stir in salt, pepper, and chicken. Pour into a shallow 2-quart casserole dish.
- 7
Top with pie shells, cut slits. Bake 40-50 minutes until pastry is golden brown and filling is bubbly.
Tags
american