Purpose Onion Chicken Pot Pie

Purpose Onion Chicken Pot Pie

Ingredients:
1/3 cup margarine or butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 cups cut-up cooked chicken or turkey (2 1/2 to
3 cups)

Directions:
Pastry for 9-Inch Two-Crust Pie -- (see Favorite Pastry
Recipe)
Rinse frozen peas and carrots in cold water to separate; drain. Melt
margarine in 2-quart saucepan over medium heat. Stir in flour, onion, salt
and pepper. Cook, stirring constantly, until mixture is bubbly; remove
from heat. Stir in broth and milk. Heat to boiling, stirring constantly.
Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from
heat.
Heat oven to 425º. Prepare pastry. Roll two-thirds of the pastry into
13-inch square. Ease into ungreased square pan, 9 × 9 × 2 inches. Pour
chicken mixture into pastry-lined pan.
Roll remaining pastry into 11-inch square. Cut out designs with 1-inch
cookie cutter. Place square over chicken mixture. Arrange cutouts on
pastry. Turn edges of pastry under and flute.
Bake about 35 minutes or until golden brown.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"1 Pie"
T(Bake):
"0:35"
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