Chicken Pot Pie

Ingredients

  • 1 (10 oz.) pkg. peas/carrots, frozen
  • 1/2 onion, chopped
  • 1/4 oleo
  • 1/3 flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sage
  • 1/8 teaspoon pepper
  • 2 cups chicken broth
  • 3/4 milk
  • 3 cups chicken, cooked, diced
  • parsley

Directions

Cook peas and carrots; drain. Cook onion in 1/4 cup oleo. Stir in flour, salt, sage, broth and milk. Cook until thick. Add vegetables and meat. Pour into pie shell. Put top shell on and cut slits for steam. Bake at 350° 20 to 25 minutes, until browned.
Cook peas and carrots; drain. Cook onion in 1/4 cup oleo. Stir in flour, salt, sage, broth and milk. Cook until thick. Add vegetables and meat. Pour into pie shell. Put top shell on and cut slits for steam. Bake at 350° 20 to 25 minutes, until browned.
Nancy Hall, Senacaville, Ohio

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