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

1. Peel and dice potatoes and carrots.
2. Microwave with enough water to cover about half.
3. Cover and cook for 10 to 15 minutes (or until soft).
4. Cut up chicken, onion and garlic.
5. Saute for about 10 minutes or until cooked.
6. Heat butter over low heat; stir in flour and pepper.
7. Cook until bubbly, stirring constantly; add broth and milk, then heat to boil.
8. Mix all ingredients in broth mixture.
9. Prepare pastry and pour mixture into crust.
10. Place remaining crust on top and flute edges (put a couple of slices in top).
11. Bake at 425u0b0 for about 35 minutes.
12. 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)