From Paulette Vickery's Recipe Collection
Chicken Pot Pie
main dish, meats
1/3 cup butter
1/3 cup onion, chopped
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cup chicken broth
2/3 cup milk
2 cup cooked chicken, shreaded
2 cup frozen mixed vegitables
3 each red potatoes, cooked, diced
2 each pie crusts, 9 inch
Preheat oven to 425 degrees. Melt butter, add onion and cook 2 minutes or until tender. Stir in flour, salt, and pepper. Gradually stir in chicken broth and milk. Cook stirring constantly, until mixture is thickened and bubbley. Add chicken, mixed vegitables, and peeled, cooked, diced potatoes. Remove from heat. Line deep dish, nine inch pie pan with crust. Spoon chicken mixture into pan. Top with second crust and flute. Bake at 425 degrees, 40 to 50 minutes.
Yield: 8 servings
** **