Recipe: Two Crust Chicken Pot Pie

Hi Tony,

I haven't tried this recipe. You'll find more to choose from if you search for: pot pie

Betsy

From: Cathy Burnett
Subject: Chicken Pot Pie
Date: 10 May 1994

Chicken Pot Pie

1/4 cup butter
3/4 cup coarsely chopped onion
1 cup sliced mushrooms or 1 (4 oz.) can
5 T. flour
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cup chicken broth
1 cup milk
1/2 tsp. Worcestershire Sauce
2 cups chopped cooked chicken
1-1/2 cup canned or cooked vegetables
Pastry for 2 crust pie (I'm lazy and use the Pillsbury Pie Crust)

Melt butter in medium saucepan over medium heat. Add onion and mushrooms. Saute until onions are tender, stirring occasionally. Stir in flour, salt, and pepper. Stir in broth until blended. Add milk and Worcestershire sauce. Stir constantly over medium heat until mixture thickens and comes to a full boil. Stir and boil 1 minute. Add meat and veggies.

Place bottom pastry in 10"x6" pan or shallow 1-1/2 quart casserole. Add filling and top pastry. Cut 1/2" hole in center. Bake in preheated 425 degree oven for about 25 minutes or until crust is golden brown.