Main Dishes

Chicken Pot Pie

1/4 cup butter

1/4 cup flour

1 1/2 cup chicken broth

1 1/2 cup half and half

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoons butter

1 (8oz) package sliced fresh mushrooms

1 small onion chopped

3 stalks celery, sliced

3 1/2 cups chopped cooked chicken

2 hard-cooked eggs, chopped

1 (15oz) package refrigerated pie crust

Melt butter in a heavy sauce pan over low heat; add flour, stirring until mixture is smooth.  Cook 1 minute, stirring constantly;  Gradually add chicken broth and half and half, cook over medium heat, stirring constantly until thickened and bubbly.  Stir in salt and pepper, set aside.

Melt 2 tablespoons butter in a skillet over medium high heat; add mushrooms, onion and celery, and cook, stirring constantly until tender;  Drain  stir vegetables mixture, chicken, and eggs into sauce.

Fit piecrust into a 9 inch deep dish pie plate according to pkg direction.  Spoon filling evenly into crust; top with remaining piecrust; trim off excess pastry; Fold edges under, and fold edges under, and flute.

Nancy Lance (Lydia’s Mother-in-law)

Eagle River, Alaska

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