RCI-BR.006.0068.001
Chicken Pot Pie II
Chicken Pot Pie II from the Recidemia collection
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- 1 package
- 1/3 cup
- 1/3 cup
- 1/3 cup
- 1/2 teaspoon
- 1/4 teaspoon
- 1 1/2 cups
- 2/3 cup
- chicken3 cupscooked
- frozen corn1 cupthawed
- frozen peas1 cupthawed
Method
1
Heat oven to 425°F.
10 minutes
2
Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.
5 minutes
3
In a medium saucepan, melt margarine over medium heat.
2 minutes
4
Add onion; cook 2 minutes or until tender.
2 minutes
5
Stir in flour, salt, and pepper until well-blended.
2 minutes
6
Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
5 minutes
7
Add chicken, corn, and peas; remove from heat.
1 minutes
8
Spoon chicken mixture into crust-lined pan.
3 minutes
9
Top with second crust and flute; cut slits in several places.
4 minutes
10
Bake for 30 to 40 minutes or until crust is golden-brown.
35 minutes
11
Let stand 5 minutes before serving.
5 minutes