Chicken Pot Pie
- 1 lb. chicken, diced
- 4 or 5 potatoes, diced
- 3 or 4 medium carrots, diced
- 1 small onion
- 1/3 c. flour
- 1/3 c. butter or margarine
- 1 clove garlic
- 1 can chicken broth
- 2/3 c. milk
- 1/2 tsp. pepper
- 2 (10-inch) pastry shells
- Peel and dice potatoes and carrots.
- Microwave with enough water to cover about half.
- Cover and cook for 10 to 15 minutes (or until soft).
- Cut up chicken, onion and garlic.
- Saute for about 10 minutes or until cooked.
- Heat butter over low heat; stir in flour and pepper.
- Cook until bubbly, stirring constantly; add broth and milk, then heat to boil.
- Mix all ingredients in broth mixture.
- Prepare pastry and pour mixture into crust.
- Place remaining crust on top and flute edges (put a couple of slices in top).
- Bake at 425u0b0 for about 35 minutes.
- Makes 8 servings.
chicken, potatoes, carrots, onion, flour, butter, clove garlic, chicken broth, milk, pepper, pastry shells
Taken from www.cookbooks.com/Recipe-Details.aspx?id=427494 (may not work)