Chicken Pot Pie By Diana Zook
Warm up the winter nights with a wonderful old time favorite that will get raves from friends and dinner guests. Great with Sparkling Cider or hot spiced cider drink on a cold night. A small mixed green chilled salad makes a great healthy companion to this fabulous fare.
Ingredients
2 C chopped onions
½ C unsalted butter
1 C flour
1 ½ C half & half
2 C chicken broth
¼ C chopped fresh parsley
1 tsp dried thyme
2 tsp salt
½ tsp pepper
4 C cubed chicken
2 cans vegetables
–home-style drained
1 quality brand – ready made pie crust
To get started
Sautee the onions in the butter until translucent. Add flower, cook 1 minute, stirring constantly. Add half & half, chicken broth, thyme, parsley, salt and the pepper. Cook until thickened. Remove from heat and stir in chicken and vegetables. Mix well. Place in a 9x13 inch baking dish. Unroll pie Crust and place on top of mixture cutting from sides and add remains to ends to fill in.
To Finish
Bake at 350 degrees 45-50 minutes or until golden brown.Serves 4 to 6.You may choose to substitute special seasonings and low sodium chicken broth for a low or salt free recipe. Choose vegetable mix that is favored by you and your family or friends. For the newly ordained cook, the letter C above stands for Cup.