Chicken Pot Pie


Photo: Alejandro Duarte
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Ingredients

2 cups chicken, cubed
Pastry for 9-inch pie crust
1/2 cup milk
2 tablespoons butter
2 tablespoons flour
10 ounces frozen peas and carrots
1 teaspoon salt
1 onion, chopped
Pepper

Preparation

1
Preheat oven to 425F.
2
Line pie pan with pastry and refrigerate until ready.
3
Melt butter, and saute onions until golden.
4
Blend in flour, milk, salt, pepper and thyme. Cook over low heat for 1 minute. Remove from heat.
5
Stir in chicken broth and non-dairy creamer. Heat to boiling and boil 1 minute, stirring constantly. Stir in chicken and vegetables. Allow to cool 10 minutes.
6
Pour into pastry-lined pan. Cover with pastry top, and seal edges.
7
Bake 35-40 minutes or until golden brown.

Tools

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Yield:

4.0 servings

Added:

Thursday, December 10, 2009 - 12:24am

Creator:

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