- Chicken Pot Pie

CHICKEN POT PIE



¼ c butter
¼ c flour
Salt & pepper to taste
2 T finely chopped onion
3 c chicken broth
2 carrots, chopped in small pieces
2 celery stalks, chopped in small pieces
2 potatoes, cubed in small pieces
½ c frozen peas
3 c cooked and diced chicken
Frozen puff pastry dough (1 square only)

Preheat oven to 400°.

Melt butter in large saucepan over medium heat. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly, until smooth and thickened. Add carrots, celery and potatoes. Cook until fork tender. Add peas and chicken to vegetable mixture. Mix well and pour into large casserole. Cover with rolled pastry and slash to allow steam to escape. Bake for about 45 minutes, or until pastry is golden. If pastry becomes too brown, cover loosely with foil.

Notes:

(i) I sometimes make individual pies and this works really well also.