Chicken Pot Pie
INGREDIENTS:
1/4 c Butter or margarine
1/4 c All-purpose flour
1 1/2 c Chicken broth
1 1/2 c Milk
3/4 ts Salt
1/2 ts Pepper
2 tb Butter or margarine
1 pk (8-ounce) sliced fresh
-mushrooms
1 sm Onion; chopped
3 Celery stalks; sliced
3 1/2 c Chopped cooked chicken
2 Hard-cooked eggs; chopped
1 pk (15-ounce) refrigerated
-piecrusts
1/4 c Butter or margarine
1/4 c All-purpose flour
1 1/2 c Chicken broth
1 1/2 c Milk
3/4 ts Salt
1/2 ts Pepper
2 tb Butter or margarine
1 pk (8-ounce) sliced fresh
-mushrooms
1 sm Onion; chopped
3 Celery stalks; sliced
3 1/2 c Chopped cooked chicken
2 Hard-cooked eggs; chopped
1 pk (15-ounce) refrigerated
-piecrusts
Melt 1/4 cup butter in a large heavy saucepan over low heat, and whisk in all-purpose flour. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add salt and pepper.
Melt 2 tablespoons butter in a skillet over medium-high heat; add mushrooms, onion, and celery, and saut? until tender. Drain. Stir vegetable mixture, chopped cooked chicken, and chopped egg into sauce.
Fit 1 piecrust into a 9-inch deep-dish pieplate according to package directions. Spoon filling into crust; top with remaining piecrust. Trim off excess pastry. Fold edges under, and crimp. Cut slits in top.
Bake at 375? for 30 to 40 minutes or until top is golden. Shield edges with strips of aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Makes 6 servings.
Melt 2 tablespoons butter in a skillet over medium-high heat; add mushrooms, onion, and celery, and saut? until tender. Drain. Stir vegetable mixture, chopped cooked chicken, and chopped egg into sauce.
Fit 1 piecrust into a 9-inch deep-dish pieplate according to package directions. Spoon filling into crust; top with remaining piecrust. Trim off excess pastry. Fold edges under, and crimp. Cut slits in top.
Bake at 375? for 30 to 40 minutes or until top is golden. Shield edges with strips of aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Makes 6 servings.