Ingredients
-
1/3
-
1/3
-
1/3
-
1/2
-
1/4
-
1 3/4
-
2/3
-
2
-
1
-
2
-
-
-
-
-
Directions
Chicken Pot Pie With 2 Crusts, This is old-fashioned, from scratch, comfort food This has been a family favorite for years I like to take this to other families when they are in need of a meal It’s always a winner I like making it with leftover turkey, too! I often add some cooked diced potatoes , This is a great recipe! Baking on the lower rack made the bottom crust not soggy at all
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Steps
|
1
Done
|
Heat Butter Over Low Heat Until Melted. |
|
2
Done
|
Blend in Flour, Onion, Salt and Pepper. |
|
3
Done
|
Cook Over Low Heat, Stirring Constantly Until Smooth and Bubbly. |
|
4
Done
|
Remove from Heat. |
|
5
Done
|
Stir in Broth and Milk. |
|
6
Done
|
Heat to Boiling; Stirring Constantly. Boil and Stir One Minute. |
|
7
Done
|
Stir in Chicken and Veggies. (add in 1 - 2 Diced Cooked Potatoes If You Like!). |
|
8
Done
|
Reserve. |
|
9
Done
|
Line Pie Plate With Prepared Bottom Crust. |
|
10
Done
|
Pour in Filling. |
|
11
Done
|
Top With Top Crust. Cut Slits in Center to Vent. Flute Edges. |
|
12
Done
|
Cook Uncovered in 425f Oven Until Crust Is Brown; Approximately 30-35 Minutes. |
