Difference between revisions of "Chicken Pot Pie II"
RealRecipes (talk | contribs) m (moved Cookbook:Chicken Pot Pie II to Chicken Pot Pie II: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "| Meat Recipes" to "") |
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==Ingredients== | ==Ingredients== | ||
| − | *1 package [[ | + | *1 package [[Pie Crust|pie crust]]s |
| − | *1/3 cup [[ | + | *1/3 cup [[Margarine|margarine]] (or [[Butter|butter]]) |
| − | *1/3 cup chopped [[ | + | *1/3 cup chopped [[Onion|onion]] |
| − | *1/3 cup all-purpose [[ | + | *1/3 cup all-purpose [[Flour|flour]] |
| − | *1/2 teaspoon [[ | + | *1/2 teaspoon [[Salt|salt]] |
| − | *1/4 teaspoon [[ | + | *1/4 teaspoon [[Pepper|pepper]] |
| − | *1 1/2 cups [[ | + | *1 1/2 cups [[Chicken Broth|chicken broth]] |
| − | *2/3 cup [[ | + | *2/3 cup [[Milk|milk]] |
| − | *3 cups [[ | + | *3 cups [[Chicken|chicken]], cooked |
| − | *1 cup frozen [[ | + | *1 cup frozen [[Corn|corn]], thawed |
| − | *1 cup frozen [[ | + | *1 cup frozen [[Pea|pea]]s, thawed |
==Procedure== | ==Procedure== | ||
| − | #Heat oven to 425°[[ | + | #Heat oven to 425°[[Fahrenheit|F]]. |
#Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan. | #Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan. | ||
#In a medium saucepan, melt margarine over medium heat. | #In a medium saucepan, melt margarine over medium heat. | ||
Latest revision as of 16:08, 11 April 2012
Ingredients
- 1 package pie crusts
- 1/3 cup margarine (or butter)
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups chicken broth
- 2/3 cup milk
- 3 cups chicken, cooked
- 1 cup frozen corn, thawed
- 1 cup frozen peas, thawed
Procedure
- Heat oven to 425°F.
- Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.
- In a medium saucepan, melt margarine over medium heat.
- Add onion; cook 2 minutes or until tender.
- Stir in flour, salt, and pepper until well-blended.
- Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
- Add chicken, corn, and peas; remove from heat.
- Spoon chicken mixture into crust-lined pan.
- Top with second crust and flute; cut slits in several places.
- Bake for 30 to 40 minutes or until crust is golden-brown.
- Let stand 5 minutes before serving.
