Chicken Pot Pie

Use two ready-to-use pie crusts to cut down on preparation time!

Betty Crocker Cookbook, Bridal Edition (modified)
75 min
Prep Time: 
40 min

1 box (10 oz) frozen peas and carrots

1/3 cup butter or margarine

1/2 cup all-purpose flour

1/3 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups chicken broth

2/3 cup milk

2_1/2 to 3 cups cut-up cooked chicken or turkey (we like to use canned chicken)

Pastry for Two-Crust Pie

  1. Heat oven to 425 degrees.
  2. Rinse frozen peas and carrots in cold water to separate; drain.
  3. In 2-quart saucepan, melt butter over medium heat.  Stir in flour, onion, salt and pepper.  Cook, stirring constantly, until mixture is bubbly; remove from heat.
  4. Stir in broth and milk.  Heat to boiling, stiring constantly.  Boil and stir 1 minute.
  5. Stir in chicken and peas and carrots; remove from heat.
  6. Start the rice. (A note to self, since we like our pie on a bed of rice.)
  7. Ease one crust into 9-inch square pan (we use a round Pyrex pie plate).  Pour chicken mixture into pastry-lined pan.
  8. Cut out designs in remaining pastry.  Roll into 11-inch square.  Arrange cutouts on pastry.  Turn under edges of pastry and flute.
  9. Bake about 40 minutes or until golden brown.