Since It Somehow Got Clobbered Before...

Used to have this recipe posted on the blog but it went AWOL for some reason. Since Fall is here, I thought it necessary to unleash it upon the world again!

Enjoy!


Homemade Chicken Pot Pie

2 Unbaked pie crusts (Mrs. Smith's works fine in a hurry. If you have time, it's even better to make your own from scratch!)
6 Tbsp. Butter
1/2 Cup chopped onion
1/2 Cup flour
1 Tsp. salt
3 Cups chicken broth
1/2 Cup green peas, shelled
2 Medium sized carrots, chopped or sliced
3 Cups of cooked chicken, sliced into small pieces.

Pre-heat oven to 450 degrees.

Saute onion in butter. Blend in flour and salt. Add broth to mixture all at once.

Cook and stir mixture until thick and bubbly. Add chicken, peas, carrots and chicken. Stir mixture to a soft bubbling boil.

Pour mixture into one of your ready-made pie crusts. Carefully remove the pie crust dough from the other pie crust pan and cover over the now filled pie crust. Gently pinch the edges of the pie crusts together to seal the pie shut.

Next, carefully cut two to three small slits in the top pie crust. Bake the pie at 450 for 10-12 minutes or until the pie crust is a light golden brown and is flaky to the touch.

Serves 4 - 6