Wednesday, December 26, 2012

Chicken Pot Pie

1 Box Pie Crust
1/2 Cup Butter
1/2 Large Onion, Diced
1/2 Cup Flour
1/2 tsp Salt
1/4 tsp Pepper
2 Cups Chicken Broth (14.5 oz can)
1/2 Cup Milk
2 1/2 Cups Cooked Chicken
2 Cups Chopped Vegetables

Heat Oven to 425 degrees.

In 2-quart saucepan melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt, and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and vegetables. Remove from heat. Spoon chicken mixture into a crust-lined pan. Top with second crust.

Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

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