Tuesday, September 9, 2008

Chicken Pot Pie

2 Large Cans Chicken
1 lg. package frozen vegetables
6Tbsp. butter
½ cup flour
1tsp salt
2 cans chicken broth
1/2 C onion

Make pie crust for double crust pie. Put butter, flour and salt in pan and melt together. Slowly add chicken broth till it thickens (you won't use all the broth...you add until it thickens to the consistency of gravy). After it’s thick enough, add frozen vegetables (already cooked) into the broth then add chicken. Pour into pie crust and put pastry top on. Put in oven and cook for about 40 minutes or freeze and cook in 350 oven for about 1-11/2 hours. Can also put into individual pastry shells.