Kari's Recipe

Chicken Pot Pie

Category: Dinners

Serves 6-8

1/3 cup Stick Margarine and 2 Tbls.
1/3 cup Chopped Onions
1/3 cup All-Purpose Flour
1/4 tsp. Season Salt
1/4 tsp. Celery Salt
1/4 tsp. White Pepper
1/4 tsp. Paprika
1 Can Chicken or Turkey Broth (14 oz.)
2/3 cup Milk or Half and Half
1 lbs. Cut-up Cooked Chicken or Turkey
1 9 inch. Two-Crust Pie (refrigerated best)
1 Medium Potato Peeled and Diced
1 Small Can Corn
1 Small Can Peas

Heat oven to 425

1. Baked diced potato with 2 Tbls. Margarine while preparing everything else.

2. Cook Chicken in a frying pan (I usually season it up with some more of the same seasonings that you will use in the recipe to give it more Flavor and add a little olive oil)

3. Melt margarine (1/3 Cup) in sauce pan over medium heat. Stir in flour, onion, and all spices. Cooke stirring constantly, until mixture is bubbly: remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, potatoes, corn and peas.

4. Roll pie crust in to a deep dish pie pan pour mixture into pan.

5. Place the top pastry on turn edges of pastry under and flute. Cut 4 lines in middle of pastry.

6. Bake about 35 minutes or until golden brown.