Chicken Pot Pie

Unbaked pie crust for a 9” pie

Filling:

  • ¾ cup butter

  • 1/3 cup chopped onion

  • 1/3 cup all-purpose flour

  • ½ tsp. salt  (or to taste)

  • ½ tsp. pepper (or to taste)

  • ¼ tsp. nutmeg 

  • 1 ½ cups chicken broth

  • 2/3 cup milk

  • 2 ½ to 3 cups cut up chicken or turkey

  • 2 cups frozen mixed vegetables, thawed


  1. Heat oven to 425*F.

  2. In medium saucepan, melt butter over medium heat and sauté onions.  Add flour, salt and pepper; stir until blended.  Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.   Add chicken and mixed vegetables; mix well.  Remove from heat.  Spoon into crust lined pan.  Top with second crust, seal edges and flute.  Cut slits or shapes in several places in top of crust.

  3. Bake 30 to 40 minutes or until crust is golden brown.

  4. Let stand before serving.