Chicken Pot Pie
From Julie. 11 ingredients
Ingredients
- 2 large carrots, peeled and sliced
- 1 c. frozen peas
- 1/3 c. margarine
- 1/2 c. flour
- 1/3 c. chopped onion
- 1/2 t. salt
- 1/4 t. pepper
- 1 3/4 c. chicken broth
- 2/3 c. milk
- 3 c. cut up cooked turkey or chicken
- Pie Crust (recipe will follow)
Directions
- Heat oven to 425 degrees. Steam carrots in microwave until tender. Add frozen peas and cover. Set aside.
- Heat margarine in a large saucepan over low heat until melted. Add onion. Whisk (or shake) together flour, salt, pepper, chicken broth and milk; stir into melted margarine. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in turkey and vegetables.
- Prepare pastry. Roll out into a circle large enough to cover a 2-quart round glass baking dish, and cut slits in the center. Pour pot pie filling into dish, and cover with pastry. Carefully tuck the edges of the pastry underneath itself, while pressing to the inside rim of the dish. Bake until golden brown, about 35 minutes.
Notes
Marked in the cookbook's favorites list as a favorite of Bronwen. See the Pie Crust recipe. Gift Recipe Favorites version: 4 carrots, 2 1/2 c. chicken (cooked and cubed), crust of 3/4 c. flour, 1 T. sugar, 1/4 t. baking powder, 1/4 t. salt, 1/4 c. margarine, 2 T. cold water; pour filling into glass casserole dish, top with crust with three slits, bake at 425 degrees for 30 - 35 minutes. From the family cookbook “Our Favorite Recipes”.