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LOCATION: Recipes >> Entrée Pies >> Potpie 03

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Chicken Pot Pie

1/4 cup butter
3/4 cup coarsely chopped onion
1 cup sliced mushrooms or 1 (4 oz.) can
5 T. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cup chicken broth
1 cup milk
1/2 tsp. Worcestershire sauce
2 cups chopped cooked chicken
1-1/2 cup canned or cooked vegetables
Pastry for 2 crust pie

Melt butter in medium saucepan over medium heat. Add onion and
mushrooms. Saute until onions are tender, stirring occasionally.
Stir in flour, salt, and pepper. Stir in broth until blended.
Add milk and Worcestershire sauce. Stir constantly over medium
heat until mixture thickens and comes to a full boil. Stir and
boil 1 minute. Add meat and veggies.

Place bottom pastry in 10"x6" pan or shallow 1-1/2 quart casserole.
Add filling and top pastry. Cut 1/2" hole in center. Bake in
preheated 425 degree oven for about 25 minutes or until crust is
golden brown.

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