Chicken Pot Pie

• 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
• 12 teaspoon salt
• 14 teaspoon black pepper
• 1 12 cups 2% low-fat milk
• 3 tablespoons margarine
• 1 teaspoon minced onion flakes
• 12 teaspoon celery seed
• 13 cup flour
• 2 cups diced cooked chicken
• 2 cups frozen and thawed peas and carrots
• 12 teaspoon dried thyme
• 1 teaspoon dried parsley
• 9 inches refrigerated pastry crust
• 1 egg, slightly beaten

1. Pour chicken broth, salt and pepper into glass; add enough milk to equal 2 1/2 cups.
2. Preheat oven to 400F.
3. Melt margarine in large sauce pan over medium heat.
4. Add onion flakes and celery seed; Stir in flour until well blended.
5. Gradually stir in broth mixture.
6. Cook, stirring constantly until sauce thickens and boils.
7. Add chicken, vegetables, thyme, and parsley.
8. Pour into 1 1/2 quart deep casserole.
9. Roll out pastry 1 inch larger than casserole dish.
10. Cut slit in pastry for venting steam.
11. Place pastry on top of casserole.
12. Roll edges and cut away extra pastry; flute edges.
13. Brush with beaten egg.
14. Bake about 30 minutes or until crust is golden brown and filling is bubbly.

chicken broth, salt, black pepper, milk, margarine, onion flakes, celery, flour, chicken, carrots, thyme, parsley, pastry crust, egg

Taken from www.food.com/recipe/chicken-pot-pie-286111 (may not work)