Chicken Pot Pie

1 servings

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Chicken Pot Pie Ingredients

2 Baking potatoes; washed and	3 lb Cooked and diced chicken
; 3/4"	2 1/2 qt Chicken bouillon or stock
2 c Celery; finely diced	1/2 lb Margarine
1 sm Onion; diced 3/4"	1/2 lb Flour
2 lg Carrots; diced 3/4"	3/4 lb Frozen peas

Instructions for Chicken Pot Pie

In a large soup kettle, bring stock, potatoes, celery, onion and carrots to a low boil. Reduce heat and simmer until vegetables are tender. Strain, reserving liquid. In a large 2 quart pan, melt margarine and add flour. Stir over medium-high heat until smooth and mixture bubbles for 1 minute Return stock to large soup kettle and bring to a boil. Add flour mixture in small parts (1/4 cup approximately) whipping vigorously until gravy reaches desired thickness. Return vegetables, chicken and frozen peas to broth. Heat through over medium heatbsp. Place mixture into heavy soup crocks. Seal tops of crocks with your favorite pie dough and bake at 350 degrees until tops are golden brown. Serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized