RCI-BR.006.0027.001

Chicken Pot Pie II

Name: Chicken Pot Pie II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Chicken Pot Pie II from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

pie crusts
1 package
margarine (or butter)
1/3 cup
chopped onion
1/3 cup
all-purpose flour
1/3 cup
salt
1/2 teaspoon
pepper
1/4 teaspoon
chicken broth
1 1/2 cups
milk
2/3 cup
chicken
cooked
3 cups
frozen corn
thawed
1 cup
frozen peas
thawed
1 cup

Method

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.

Chicken Pot Pie II

Ingredients

Method

What Makes This Variant Distinct