Chicken Pot Pie
Yield
4 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
all-purpose flour
|
|
| 1 | cup |
celery
chopped |
|
| 2 | cups |
chicken broth
|
|
| 1 | cup |
carrots
chopped |
|
| 1 | cup |
light cream (half&half)
|
|
| ⅓ | cup |
butter
or margarine |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | cups |
chicken
cooked, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 118 | ml |
all-purpose flour
|
|
| 237 | ml |
celery
chopped |
|
| 473 | ml |
chicken broth
|
|
| 237 | ml |
carrots
chopped |
|
| 237 | ml |
light cream (half&half)
|
|
| 79 | ml |
butter
or margarine |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 946 | ml |
chicken
cooked, chopped |
|
Directions
Sauté onion, celery, and carrot in butter for 10 minutes.
Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.
Combine broth and half-and-half; gradually stir into vegetable mixture.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in salt andamp; pepper. Add chopped chicken, stirring well.
Pour chicken mixture into a greased shallow 2-quart casserole.
Top with pastry; cut slits to allow steam to escape.
Bake at 400℉ (200℃) for 40 minutes or until crust is golden brown.
