LOCATION: Recipes >> Entrée Pies >> Potpie 17
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Potpie 17
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Chicken Pot Pie
2 frozen deep dish pie crusts, thawed
1/2 onion, chopped
6 Tbsp. margarine
1/2 cup flour
1 tsp. salt
3 cups chicken broth
3 cups cubed cooked chicken breasts
1 10 oz. package frozen peas + carrots, cooked and drained
Cook onions in margarine in a sauce pan until tender. Blend in
flour and salt. Add broth. Cook and stir until thick and bubbly.
Add chicken and vegetables. Stir and heat until bubbly. Pour into
2 glass pie dishes and top with the pie crusts. Bake at 350F for
30 minutes or until crusts are golden brown.
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