Chicken Pot Pie

  • ¼ cup margarine
  • ¼ cup flour
  • 1½ cups chicken broth
  • 1½ cups half and half
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons margarine
  • ¾ cup chopped onion
  • ¾ cup chopped celery
  • ¾ cup chopped carrots
  • ¾ cup frozen peas
  • 3½ cups cooked chicken, chopped
  • 2 pie crusts for 9 inch pie

Melt ¼ cup margarine. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Gradually add broth and half and half. Cook over medium heat, stirring until thick and bubbly. Add salt and pepper. Melt 2 tablespoons of margarine in skillet and sauté onion and celery until crisp tender. Stir in peas, carrots, and chicken, then add to creamed mixture. Place bottom crust in pie pan; fill with creamed mixture and add top crust. Cut slits in top and bake at 375˚ for 30 to 40 minutes.

This cookbook, A Collection of Our Treasured Family Recipes Compiled with Love, for Generations to Come was provided to Our State magazine as part of a call for community cookbooks. Email for ordering information.

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